Season your steak with just coarse sea salt. Place in the fridge until ready to cook. Next, use a drop of oil, salt and pepper onto the open side of the garlic bulb. Wrap tightly in aluminum foil and set aside.

Preheat fire for two zone direct cooking at high heat (around 400F).

Add your garlic bulbs, flat side down, to the cool side of the grill to roast for 30-40 minutes until golden brown and softened. When done, pull off and press the meat of the garlic into a bowl. Add the rest of the Board Sauce ingredients to the bowl and mix until thoroughly blended. Set aside until ready to use.

Next, place the steaks on the direct heat side of the grill. Cook for 3-4 minutes per side until 120F internal. Right before they are done, melt some butter and baste the steaks. Continuously flip them and baste until done. When done pull off quickly.

On your cutting board, lay out a layer of the Board Sauce. Place the hot steaks on top of the board sauce to rest for 2-3 minutes. Flip the steaks over in order to get both sides covered in the sauce. Once the steaks are rested, slice and enjoy!