• 1 head of wild spring garlic (or 1 large garlic clove), finely chopped
• 1/2 cup (1 stick) salted butter, room temperature
• 2 tablespoons assorted wild or cultivated herbs (such as chives and/or parsley), finely chopped
• 2 (1 1/2-pound) 1 1/2"-thick boneless rib-eye or strip steaks
• Vegetable oil (for cooking)
• Kosher salt and freshly ground black pepper
