Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast in the preheated oven for about 30-35 minutes, until the cloves are soft and caramelized.

In a bowl, combine the softened butter, roasted garlic (squeezed from the skins), chopped parsley, lemon juice, and a pinch of salt and pepper. Mix until well blended. Transfer to a sheet of parchment paper, roll it into a log shape, and refrigerate until firm.

Take the strip steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels. Rub both sides with olive oil, then season generously with smoked paprika, chopped rosemary, salt, and black pepper.

Heat a cast-iron skillet or grill pan over medium-high heat until hot. Place the seasoned steaks in the skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer for accuracy (130°F for medium-rare).

Once cooked, remove the steaks from the skillet and let them rest for about 5-10 minutes. This helps the juices redistribute throughout the meat.

Slice the steaks against the grain and top with slices of the roasted garlic and parsley compound butter. Serve immediately, allowing the butter to melt over the hot steak.