Garlic Butter.  Pre-heat the oven to 350 degrees.  Do not peel the whole garlic heads.  Use your hands to coat each garlic head with olive oil.  Place the garlic heads in a covered baking dish and bake for 30 minutes. Cool.  Use your hands to squeeze each garlic clove from its shell and put the cooked pulp in a bowl.  In another bowl, use a hand mixer to beat the butter until it is fluffy.  Add the cooked garlic, minced garlic, salt and pepper and beat until well mixed.  Refrigerate.

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Steaks.  Set up the Seasoning Bowl of choice.  Pre-heat the oven to 375 degrees.  Take the steaks out of the refrigerator about 2 hours before you plan to cook.  Arrange them on a serving platter and season them with a liberal amount of Coopers, top and bottom.  Place a large oven-proof skillet on the stove top over medium-high heat.  When the pan is hot, place the steaks in the pan and cook for 1 minute per side.  Flip the steaks again before putting the skillet in the oven.  Roast for 3 minutes, then remove the pan and place it on the stove top over low heat.  Check the temperature of the meat (it is done when the coolest part of the meat hits 115 degrees).  If it's not done, return the steak to the oven for another minute.  Repeat until the steaks are done (you can get the steak cooked just right using this technique).  When the steaks are done, place the skillet on the stove top over low heat.  Add 2 Tbsp. of plain butter for each steak together with any one (or none) of the Seasoning Bowls.  Continuously baste the meat with the butter mixture.  Turn off the heat and stop basting when the butter is melted and turns nutty brown.​​

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Our comments:  If you want steaks to taste like fancy restaurant steaks, finish them with butter!  We thought Garlic Butter would be great instead of plain butter ... but we were wrong.  Stick with plain butter.  Garlic Butter is good on everything from garlic bread to Garlic Shrimp ... but maybe there is a reason why "garlic steak" is never on the menu.