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

On a baking sheet, toss the sliced shallots with olive oil, salt, and pepper. Spread them out in a single layer and roast alongside the garlic for about 20-25 minutes, or until they are charred and tender.

While the garlic and shallots are roasting, season the New York strip steaks generously with salt, pepper, and smoked paprika on both sides.

Heat a cast-iron skillet or grill pan over medium-high heat. Add a tablespoon of olive oil. Once the oil is hot, add the steaks to the pan and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

In a mixing bowl, combine the softened butter, roasted garlic (squeezed from the skins), chopped thyme, rosemary, parsley, and lemon juice. Mix until well combined. Season with salt and pepper to taste.

Once the steaks are cooked, remove them from the skillet and let them rest for about 5-10 minutes. Top each steak with a generous dollop of the smoked herb butter and let it melt over the warm steaks. Serve the charred shallots alongside the steaks for a flavorful complement.