Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 30-35 minutes, or until soft and golden.

Once cooled, squeeze the garlic cloves out of their skins and mash into a paste. Mix with the softened butter, adding salt and pepper to taste. Set aside.

Heat a skillet over medium-high heat with the remaining olive oil. Season the steaks with salt and pepper. When the pan is hot, add the steaks, cooking for 4-5 minutes per side for medium-rare, or to your desired doneness.

In the last minute of cooking, add a dollop of the roasted garlic butter to each steak, allowing it to melt and baste the steaks.

Remove the steaks from the pan and let them rest for a few minutes before serving. Garnish with fresh thyme or rosemary.