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