Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil. Roast in the oven for 30-35 minutes or until the cloves are soft and caramelized. Allow to cool, then squeeze the roasted garlic into a bowl and mash it with a fork.

In a separate bowl, combine the softened butter, roasted garlic, minced black garlic, chopped parsley, and lemon juice. Mix well until all ingredients are thoroughly combined. Form the mixture into a log shape, wrap it in plastic wrap, and refrigerate until firm.

Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. Preheat a grill or cast-iron skillet over medium-high heat.

Drizzle the remaining olive oil over the steaks and season generously with smoked oregano, salt, and black pepper on both sides.

Place the steaks on the hot grill or skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the cooking time to your preference. Use a meat thermometer to check for doneness (135°F for medium-rare).

Once cooked to your desired doneness, remove the steaks from the heat and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

Slice the steaks against the grain and top each portion with a generous slice of the black garlic compound butter. Serve immediately, enjoying the rich flavors of the roasted garlic and smoked oregano.