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

In a small saucepan over medium heat, melt the butter with the bone marrow until it is fully liquefied. Remove from heat and set aside.

Pat the strip steaks dry with paper towels. In a small bowl, mix together the smoked sea salt, black pepper, and chopped sage. Rub the mixture evenly over both sides of the steaks.

In a large skillet, heat the olive oil over high heat. Once hot, add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove steaks from the skillet and let them rest for 5 minutes.

In the same skillet, reduce the heat to medium and add a bit more olive oil if needed. Add fresh sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.

Slice the rested steaks against the grain. Drizzle the roasted garlic and bone marrow ghee over the top. Garnish with crispy sage leaves and serve with lemon wedges on the side.