In a small saucepan, combine the unsalted butter and peeled garlic cloves. Cook over low heat for about 15-20 minutes, or until the garlic is soft and fragrant. Remove from heat and stir in the lemon zest and juice. Set aside to cool.

In a mixing bowl, combine the finely chopped parsley, scallions, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix well to combine.

Preheat your oven to 400°F (200°C).

Heat olive oil in a large oven-safe skillet over medium-high heat. Season the sirloin steaks with salt and black pepper. Once the oil is hot, sear the steaks for about 3-4 minutes on each side until golden brown.

Remove the skillet from heat. Evenly spread the scallion and parsley mixture over the top of each steak, pressing down gently to adhere.

Transfer the skillet to the preheated oven and bake for 8-10 minutes for medium-rare, or until your desired doneness is reached.

Once cooked, remove the skillet from the oven. Top each steak with a generous spoonful of the garlic confit butter, allowing it to melt over the warm steaks.

Let the steaks rest for a few minutes before slicing. Serve with additional lemon wedges and your choice of side dishes.