Making the herby confit garlic butter:  

1. Heat your oven to 150°C / fan 130°C.
2. Break the garlic bulbs into individual cloves and soak them in boiling hot water for 5 minutes, then drain. This will cause the skins to swell up, which makes them incredibly easy to remove with a paring knife or even your fingers.
3. Place the peeled garlic cloves in a small baking dish or oven-proof saucepan and top with olive oil. You want them to be fully submerged. Cover and bake for 1 hour, or until golden and tender.
4. Let cool, then strain the oil into a sealed jar. The oil can be kept in the fridge for up to 2 weeks.
5. Smoosh the garlic cloves and place them in a mixing bowl with the softened butter, parsley, rosemary and thyme. Season with salt and pepper, to taste, then mash with a fork until well-incorporated.
6. Scrape the butter onto some greaseproof paper and roll into a cylinder. You can store it in the fridge for up to a week or pop it into the freezer, where it will keep for up to 2 months.

Cooking the steaks: 

1. Let your steaks sit at room temperature for 1 hour before you cook them.
2. Heat your oven to 200°C / fan 180°C. Generously season your steaks with salt and rub them with a splash of vegetable oil.
3. Heat a large skillet or griddle pan over high heat until smoking hot, then add the steaks and sear for 2 minutes on each side.
4. Top each steak with a big knob of confit garlic butter and transfer to the oven to cook for 20 minutes, or until they reach an internal temperature of 45°C, placing another big knob of butter on the steaks for the last 5 minutes of cooking.
5. Take the steaks out of the oven, add a final knob of confit garlic butter and leave to rest for 10 to 15 minutes. Slice the steaks against the grain then serve with your sides of choice – enjoy!