4 (6- to 7-ounce) filet steaks, about 1 inch thick
Rub filets generously with J&D's Bacon Rub, piercing meat with a fork to ensure that the flavor permeates the meat all the way through. Cover and refrigerate overnight. Bring meat to room temperature before grilling.
Preheat oven to 400 degrees F. Place peeled garlic and olive oil in 1-cup, ovenproof ramekin, soufflé dish or custard cup. Cover dish tightly with aluminum foil and place in oven.
Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done)
With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 teaspoons of the reserved oil, butter and 1/8 teaspoon Bacon Rub in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil.
Transfer garlic butter to small bowl and stir in 2 teaspoons of the chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)
When ready to cook steaks, oil a grill rack and prepare grill. Grill steaks until lightly charred on the outside, about 5 minutes per side for medium-rare. When done, remove steaks from fire and place on warm serving plate.
Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives. Butter will start to melt and season the steaks. Serve immediately.