How to Make It
Cut off the tops of the garlic heads, exposing the garlic. Drizzle with the olive oil and and season with salt and pepper to taste. Wrap the bulbs in a piece of aluminum foil with 1 Tbsp. water. Bake at 325°F for 20 minutes. The garlic should be fully cooked and soft. Set aside.
Combine butter, Dijon mustard, whole grain mustard, and granulated sugar in a bowl and mix.
Pre-heat gas or wood grill to a high temperature. Season the ribeyes with a small amount of olive oil, salt, and pepper. Grill the ribeyes to desired temperature. Rest the ribeyes 8 to 10 minutes.
Spread half of the mustard butter evenly over the ribeyes and coat evenly with 1/2 cup dark brown sugar. Using a torch or broiler, caramelize the brown sugar.
Slice the ribeyes. Rewarm the roasted garlic and combine with the sherry vinegar, finely chopped parsley, fennel, shallots, oregano, and garlic clove. Garnish steaks with the Roasted Garlic Salsa Verde.