Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Peel away some of the papery outer

layers of the garlic head while keeping the bulb intact. Slice about half an inch (one centimeter) off the top, just enough to expose the cloves. Place the garlic cut side up on a piece of aluminum foil, then drizzle with olive oil and sprinkle with kosher salt. Fold the foil over the garlic and seal the edges tightly to make a packet.

Place the packet on a baking sheet and roast for about 45–60 minutes. Remove from the oven and let it rest until cool enough to handle. Once cool, the cloves will squeeze out easily.

When the garlic is ready, place all

ingredients into the food processor and blend, using the S-blade, until smooth and creamy.

Cut the heads and green stems off the leek. Slice in half vertically, check them for insects, and cut each half into thin strips. Heat about two to three inches (five to seven and a half centimeters) oil in a large frying pan. Working in batches, fry the leek strips for about five to six minutes,

until lightly browned.

Place into a paper-towel-lined pan and sprinkle with salt. Set aside.

Wash steaks well and pat dry. Place

in a nonreactive dish and stab the meat all over with the pointed tip of a sharp knife. Drizzle with olive oil and sprinkle generously with kosher salt and cracked black pepper on both sides.

Cover with plastic wrap and allow to

marinate in the refrigerator for at least one to two hours. When ready to grill, bring meat to room temperature.

To pan-fry the steaks, lightly grease

a grill pan and place over medium-high heat. When oil is hot, carefully place the steak into the hot pan and grill for about four to five minutes. Flip the steak over and grill for an additional two to three minutes; remove from pan. Repeat with

remaining steaks.

Allow to rest for four to five minutes before slicing. Serve with frizzled leek and horseradish sauce.