In a medium bowl, combine the softened unsalted butter, minced garlic, chopped chives, parsley, thyme, rosemary, lemon zest, and lemon juice. Mix until all ingredients are well incorporated. Place the mixture on a piece of plastic wrap or parchment paper and form it into a log shape. Twist the ends to seal and refrigerate until firm, about 30 minutes.

Take the New York strip steaks out of the refrigerator and let them sit at room temperature for about 30 minutes to an hour. In a small bowl, mix the cracked Sichuan peppercorns, sea salt, and black pepper. Rub the mixture generously on both sides of the steaks.

Heat a large skillet or grill over medium-high heat. Add olive oil and let it heat until shimmering. Carefully place the steaks in the hot skillet. Sear for about 4-5 minutes on one side until a crust forms, then flip and cook for another 3-4 minutes for medium-rare, or adjust time to your preferred doneness. During the last minute of cooking, add a couple of tablespoons of the herb-infused compound butter to the skillet and spoon the melted butter over the steaks.

Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes. This allows the juices to redistribute throughout the meat.

Slice the steaks against the grain and serve topped with additional slices of the herb-infused compound butter.