Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil and roast for 30-35 minutes until soft and caramelized. Let cool.

While the garlic is roasting, season the New York strip steaks generously with salt and pepper on both sides. In a small bowl, combine the calamansi zest, calamansi juice, smoked paprika, and cayenne pepper. Mix well.

Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins into a mixing bowl. Mash with a fork. Add the softened butter, minced garlic, smoked chili powder, and the calamansi mixture. Mix until well combined.

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

During the last minute of cooking, spoon the smoked chili-garlic butter over the steaks, allowing it to melt and baste the meat.

Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing. Serve with additional smoked chili-garlic butter on top and garnish with fresh herbs if desired.