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 in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized. Allow to cool slightly, then squeeze the cloves out into a bowl.

In a bowl, combine the roasted garlic, softened butter, fresh thyme, salt, and pepper. Mix until well combined. Shape the butter into a log using parchment paper and refrigerate until firm.

Pat the New York strip steaks dry with paper towels. Season both sides generously with salt and black pepper. In a skillet over medium heat, heat the olive oil. Add the sliced shallots and cook until crispy and golden, about 5-7 minutes. Remove from skillet and drain on paper towels.

In a small bowl, combine the chopped rosemary, garlic powder, onion powder, smoked paprika, and a little salt and pepper. Press this mixture onto both sides of the steaks to create a crust.

In the same skillet used for the shallots, add the butter and heat until melted. Increase the heat to medium-high and add the steaks. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Use a meat thermometer to check for doneness (130°F for medium-rare).

Once cooked, remove the steaks from the skillet and let them rest for about 5-10 minutes.

Top each steak with a slice of the roasted garlic & thyme compound butter and sprinkle the crispy shallots on top. Serve immediately.