Preheat your grill or a cast-iron skillet over medium-high heat.

Drizzle the halved shallots with olive oil and season with salt and pepper.

Place them cut-side down on the grill or skillet. Cook for about 5-7 minutes until charred and softened. Remove and let cool.

In a bowl, combine the grilled shallots (chopped), grapefruit zest, smoked paprika, and garlic powder. Mix well to create a paste.

Pat the New York Strip steaks dry with paper towels. Season both sides generously with salt and pepper.

Place the seasoned steaks on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes.

In a mixing bowl, combine the softened butter with the crushed smoked peppercorns. Mix until well combined.

After the steaks have rested, spread the grapefruit and shallot mixture over the top of each steak, pressing down lightly to adhere.

Serve the steaks on a platter with dollops of smoked peppercorn butter on top. Garnish with fresh herbs and grapefruit segments.