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

While the garlic is roasting, trim the roots and the dark green tops of the scallions, leaving the white and light green parts. Heat a grill pan or outdoor grill over high heat. Drizzle the scallions with olive oil and season with salt and pepper. Grill the scallions for about 2-3 minutes on each side until charred and tender. Remove from the grill and set aside.

Season both sides of the New York strip steaks liberally with sea salt and black pepper. Heat a cast-iron skillet over medium-high heat and add olive oil. Once the oil is hot, add the steaks to the skillet. Sear for 4-5 minutes on each side for medium-rare, adjusting the time according to your desired doneness.

While the steaks are cooking, squeeze the roasted garlic cloves out of their skins into a bowl. Add the softened butter, smoked sea salt, and chopped charred scallions. Mix until well combined.

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

Slice the steaks against the grain and top each serving with a generous dollop of the smoked sea salt butter. Garnish with fresh herbs if desired. Serve with your choice of sides.