In a small saucepan, cook the garlic gloves in 1.5 cups of olive oil over low heat until the garlic is golden and tender (about 35 to 40 minutes). Strain the garlic; the garlicky oil is super-yummy and you should probably save it for use in another recipe.
Mash the garlic together with the salt and pepper, and rub 3 tablespoons of this garlic mash all over the steaks.
Whisk the lemon juice together with 3/4 cups olive oil and the oregano. Put the steaks in a dish large enough to hold both, and cover them with 1.5 cups of the lemon/oil mixture (save the remaining lemon/oil mix for later use). Let the steaks marinate at room temperature for 1 hour.
Preheat your grill to medium-high heat. Remove the steaks from the marinade and discard the used liquid. Pat the steaks dry, season with salt and pepper, and grill them, turning once, for about 8-10 minutes – until lightly charred and a meat thermometer reads 125°.
Dip the grilled steaks in the remaining marinade (that you didn’t already use on the steaks), and move them to a cutting board. Spread the remaining garlic paste all over them, let them rest for about 5m, slice them thinly (against the grain), and serve.