Cut the squash into thin slices and place them in a pie dish. Cut 3 cloves of garlic into very thin slices and mix them with the squash slices. Season with salt, pepper, and a few sprigs of fresh rosemary, sprinkle grated pecorino cheese over the dish, and bake in the oven for about 30 minutes at 200 degrees Celsius (392 degrees Fahrenheit).

Cut the pointed cabbage into 8 parts. Melt the butter in a pan and fry one side of the cabbage for about 5 minutes over medium heat. Turn the pieces and fry them for another 5 minutes on the other side. The cabbage should be tender but still have a bit of bite.

Take the meat out of the refrigerator well before frying (preferably about 30 minutes). Season with salt and pepper. Heat a large pan with butter and oil and fry the steaks for 4-5 minutes on each side over moderate heat.

Be careful not to put too much meat in the pan at once, as it lowers the temperature and makes it difficult for the meat to form the delicious crust we want. Cut the three remaining garlic cloves into thin slices and fry them with a few sprigs of rosemary when you cook the meat. It smells wonderful and can easily be eaten with the dish.

When the meat is done, remove it from the pan and place it on a platter. Let the meat rest under a tea towel for 10-15 minutes - see note. Serve the delicious T-bone steaks with the baked squash salad, slices of butter-fried pointed cabbage, and black olives.