Season the steaks with the salt, freshly ground pepper and squashed garlic.
Let them rest for 1 hour to enhance the seasoning. In a frying pan, put a trickle of olive oil and melt the lard. Add the steaks and let them fry on both sides. Add the Moscatel de Setúbal wine to the frying pan and move the steaks in circles so they absorb the flavours. Let the sauce reduce. Remove from heat and add the pickles and chopped parsley. Accompany with fried eggs and sliced chips.