Peppered Steaks with Roasted Garlic Butter

For the butter:
Preheat the oven to 375°F. Slice the head of garlic in half crosswise and place it on a sheet of aluminum foil. Drizzle with the olive oil and wrap the foil around the garlic tightly to seal. Roast for about 1 hour, until the garlic is soft and caramelized. Remove from the oven and let it cool slightly.

Squeeze the garlic cloves into the bowl of a food processor with the butter and salt and blend until smooth.

For the steaks:
Heat the vegetable oil in a large skillet over medium-high heat. Stir together the pepper and salt in a shallow dish and press both sides of each steak into the mixture to coat. Add the steaks to the pan and cook for 4 to 5 minutes per side, or until cooked to your liking. Transfer to a cutting board and let steaks rest for 10 minutes. Slice the steaks into thin slices and spoon the garlic butter over the top.