Preheat the oven to 425 degrees. Wrap the head of garlic in a aluminum foil makeshift basket, drizzling with olive oil. Cook, for 25-30 minutes, until golden and soft. Allow to cool and then mince.
When cooled, press the garlic cloves out from the husk. Chop and set aside.
Mash the butter with a fork, adding 4 to 6 cloves of garlic and smoked sea salt.
Arrange plastic wrap on a smooth surface and dollop the butter in the center, wrap the edges and roll into a tube.
Unroll the butter and sprinkle the pepper over top, rolling back and forth to coat the butter. Re-wrap in the plastic wrap and place in fridge until ready to use.
Butter can be made 2 to 3 days ahead.
For the Pan Seared New York Strip Steaks
Allow a heavy bottomed iron skillet over medium-high heat until smoking hot. I mean smoking hot.
Pat steaks dry and season with salt.
Pull the pan from the heat and add butter. This will produce smoke, so have the oven vent on. As soon as the foam subsides, toss the steaks into the pan, back over the heat.
Allow the steaks to sear, forming a nice crust, without touching them for 1 to 2 minutes. Flip, toss the remaining butter into the pan, baste the steaks, and allow the steaks to sear on the other side, another 2 - 3 minutes.
Check temp for the desired doneness off heat. Allow to rest on warmed serving platters. Serve with a mountain of frites atop.
Warm serving dishes in an oven ahead of time, on the keep warm or at 190 degrees. Only use oven safe dishes and placemats on your table when using this trick. Never serve hot dishes to children. Duh.