Bring the steaks up to room temperature by leaving them out of the fridge for about 30 minutes.
Season both sides of the steaks with the salt and pepper.
Heat 3 tbsp of olive oil in a large pan on medium high heat.
Carefully place the steaks on the hot oil to sear.
Turn the steaks over after about two minutes or once the steaks have browned nicely on the first side.
After about two minutes of cooking the second side of the steaks, lower the heat to medium, and add the garlic and roasted red peppers to the pan beside the steaks.
Once the garlic starts to brown, add the white wine.
Let the wine reduce by about half, and add the butter.
Mix the melted butter with the reduced wine using a whisk.
Lower the heat to low to keep the meat slowly simmering in the sauce.
In another small pan, heat the last tbsp of oil over medium heat.
Carefully crack the eggs into the pan separately and cook/fry until the whites are no longer translucent and the yolks are cooked to your liking.
Plate two steaks per dish, add the garlic and peppers over the steaks, and drizzle the sauce equally over both sets of steaks.
Place the fried eggs over the steaks.
Serve with a generous portion of fries, a salad, or both.