Remove the premium steaks from the refrigerator 30 minutes before grilling to bring them to room temperature. Season both sides with sea salt and cracked black pepper.

Preheat your grill to medium-high heat. Cut the whole garlic bulb in half, drizzle with olive oil, season with sea salt, wrap in aluminum foil, and set on the grill with the steaks.

Grill the steaks for 3-4 minutes per side for medium-rare or 5-6 minutes for well done. Toast ciabattas face down on the grill until golden brown.

In a skillet over medium heat, melt butter and add sliced brown onions. Sauté for 3-5 minutes, then add brown sugar and balsamic vinegar and let simmer until thickened.

In a blender, combine egg yolk and Dijon mustard, then gradually add olive oil while blending. Mix in roasted garlic, chives, and lemon juice until smooth.

Let the steak rest for 5 minutes before slicing. Spread the roasted garlic aioli on toasted ciabattas, layer steak, caramelized onions, and fresh rocket.