Generously season the steaks with salt and pepper to taste.

Allow the steaks to sit out at room temperature, covered, for at least 30 minutes, but up to 1 hour. Note: This will promote even cooking.

In a small bowl, mix together the butter with the roasted garlic, parsley, thyme, lemon zest, salt and pepper.

Roll into a tube using plastic wrap or parchment paper. Refrigerate for one hour or until firm. Alternatively, this butter can be frozen up to 6 months.

To cook the steaks, heat a sauté pan over medium-high heat, and add the grapeseed oil.

Sear in the hot pan until caramelized on the first side, 3 to 4 minutes. Flip and repeat.

Continue to cook until the steak reads 125º (medium rare) on a meat thermometer.

Transfer the steaks to a cutting board, and allow to rest for 5 minutes.

Preheat the broiler to low.

Cut the steaks into 1-inch slices, and place on a platter. Top with several "coins" of the herb butter, and slide the platter under the broiler to very gently soften the butter.

Notes:

To roast garlic, slice the top off a whole head of garlic to expose the cloves. Place it in a small ovenproof dish, drizzle with olive oil and cover with foil. Bake at 350º for 40 to 50 minutes, until the cloves are soft and a light golden color.

If running short on time, wrap the butter in plastic wrap and place in a bowl of ice water. The butter will set in about 15 minutes.