Brush steaks with olive oil and season with salt and freshly ground pepper. Turn on the broiler and place a broil-safe pan or cast iron skillet in the oven to heat up. Place the prepared steaks on the pan and broil for 6 minutes per side if they are more than 1 ½" thick or 4 minutes per side if they're on the thinner side. Remove from the oven and wrap in foil while you prepare the rest of the dish.

While the steaks cook, prepare the sauce. In a medium saucepot over medium heat, sauté onion and garlic in 2 tablespoons butter until soft and fragrant.

Add white wine and lemon juice. Reduce heat to medium-low and simmer 10 minutes.

Add remaining 6 tablespoons butter a little at a time until the butter melts and the mixture is emulsified.

Add sun-dried tomatoes and basil and heat until just hot. If you overcook the sauce, it may break, meaning that the two liquids will separate and you won't be able to emulsify them again.

Slice thick coins of goat cheese and lay on top of each filet. Warm until cheese is the consistency of sour cream. Spoon lemon butter sauce with sun-dried tomatoes over the goat cheese.

Serve with pasta. Pour the extra sauce and tomatoes over the pasta.