In a large skillet over medium heat, add olive oil. Once hot, add the thinly sliced onions. Cook, stirring occasionally, until the onions are caramelized and deep brown, about 20-25 minutes. Remove from heat and set aside.

While the onions are cooking, pat the New York strip steaks dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, and garlic powder. Press the chopped sage into the steaks to adhere.

In a separate large skillet or grill pan over high heat, add a little olive oil. Once the oil is shimmering, add the seasoned steaks. Sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

In a small bowl, mix the softened butter with the smoked sea salt until well combined. Set aside.

Once the steaks are done cooking, remove them from the skillet and let them rest for 5 minutes. Top each steak with a generous portion of the burnt onions.

Place the steaks on serving plates, add a dollop of the smoked sea salt butter on top of the onions, and garnish with fresh sage leaves. Enjoy!