Remove the New York strip steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps in even cooking.

Preheat your oven to 400°F (200°C).

Slice the top off the head of garlic, exposing the cloves. Drizzle with olive oil, sprinkle with salt, and wrap in aluminum foil.

Place the wrapped garlic in the oven and roast for about 30-35 minutes or until the cloves are soft and caramelized. Let cool slightly, then squeeze the roasted garlic into a bowl and mash with a fork.

Rub the steaks with the crushed juniper berries, roasted garlic, olive oil, salt, and pepper. Ensure the steaks are well-coated.

Heat a cast-iron skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side until a golden crust forms.

Transfer the skillet to the oven and cook for an additional 5-7 minutes for medium-rare, or until desired doneness is achieved.

In a small saucepan over medium heat, combine the pomegranate juice, honey, and balsamic vinegar. Bring to a simmer and reduce until slightly thickened, about 5-7 minutes. Remove from heat and set aside.

In a saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.

Transfer the brown butter to a mixing bowl and whip until light and fluffy.

Once the steaks are cooked to your liking, remove them from the oven and let rest for 5 minutes. Slice against the grain.

Drizzle the pomegranate glaze over the sliced steaks. Serve alongside a dollop of whipped brown butter and garnish with fresh sage leaves.