Steak On a Hot Rock with Wild Herb Butter

• 1 head of wild spring garlic (or 1 large garlic clove), finely chopped

• 1/2 cup (1 stick) salted butter, room temperature

• 2 tablespoons assorted wild or cultivated herbs (such as chives and/or parsley), finely chopped

• 2 (1 1/2-pound) 1 1/2"-thick boneless rib-eye or strip steaks

• Vegetable oil (for cooking)

• Kosher salt and freshly ground black pepper