In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped fennel and sauté for about 10 minutes, or until it becomes soft and caramelized. Stir in the honey and cook for an additional 2 minutes. Remove from heat and let cool slightly. Once cooled, transfer the fennel mixture to a food processor. Add the heavy cream and blend until smooth and creamy. Season with salt and pepper to taste. Set aside.

Preheat your grill or a cast-iron skillet over medium-high heat. Pat the New York strip steaks dry with paper towels. Season both sides generously with salt and black pepper.

In a small bowl, combine crushed Aleppo pepper and lemon zest. Press this mixture onto both sides of the steaks to create a crust.

Drizzle olive oil over the hot grill or skillet. Place the steaks on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check; it should read 130°F (54°C) for medium-rare. Once cooked, transfer the steaks to a plate and let them rest for about 5 minutes.

Slice the steaks against the grain and serve with a generous dollop of whipped caramelized fennel butter on top. Garnish with chopped parsley and serve with lemon wedges on the side.