1. Sprinkle steaks with salt and pepper, then set aside.
2. Poach garlic cloves in boiling water until tender, about fifteen minutes. Drain well and puree with a mortar and pestle. Season with salt and pepper, set aside.
3. Mix thyme, parsley, shallots, lemon juice and Worcestershire sauce with the butter. On a sheet of parchment paper, form butter into rolls and refrigerate until ready to use.