Mix garlic, salt, and pepper together in a small bowl.
Preheat oven to 400 degrees.
Rinse and pat dry the swordfish steaks. Pour olive oil all over the steaks making sure to coat both sides. Sprinkle the seasoning mixture over both sides coating until all the seasoning is used.
Using an oven safe cast iron skillet, heat on medium-high heat. Pour the remaining 1 tablespoon of olive oil in the skillet. Place the swordfish steaks in the skillet and sear on both sides until a crust is formed (about 1 minute on each side).
Remove from the heat and bake for 8 minutes until internal temperature reaches 165 degrees Fahrenheit.
While fish cooks, slice the lemon in half. Reserve one half for juicing and slice the other half into 4 equal wedges.
Remove the cooked fish from the oven. Squeeze to juice half a lemon over the steaks. Then, top with 1 tablespoon compound butter. Serve immediately.
Compound butter - Make compound butter ahead of time. If you don't have compound butter on hand you can use salted butter and garnish with fresh parsley.
Searing - Steaks should have a nice golden crust not burnt. If they start to brown to fast you can reduce the heat on your stove top to medium.
Internal Temperature - Swordfish must be fully cooked through unlike some other fish. Internal temperature should reach 165 degrees Fahrenheit and best checked with a meat thermometer.