2 (1-inch-thick) rib-eye steaks (about 1 1/2 pounds)
4 tablespoons good-quality olive oil
10 fresh bay leaves
8 garlic cloves, each clove smashed into 3 to 4 pieces
1 large white onion, peeled and sliced crosswise into 3/4-inch-thick rounds
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
½ cup fresh lemon juice (from 2 to 3 whole lemons)
3 tablespoons fresh orange juice (from 1/2 orange)
¼ cup soy sauce