In a small bowl, combine softened butter, minced smoked garlic, chopped chives, lemon juice, and a pinch of salt. Mix until well blended. Transfer the mixture onto a piece of plastic wrap and roll into a log shape. Twist the ends to seal and refrigerate until firm.

Heat a grill or grill pan over medium-high heat. Toss the cleaned ramps with olive oil, salt, and black pepper. Grill the ramps for about 2-3 minutes on each side until they are charred and tender. Remove from heat and set aside.

Season both sides of the New York strip steaks with salt, black pepper, and cracked Sichuan peppercorns, pressing the spice into the meat. In the same grill or grill pan, add a little more olive oil if needed and heat until just smoking.

Place the steaks on the grill and cook for 4-5 minutes on one side for medium-rare. Flip and cook for an additional 3-4 minutes on the other side, depending on your desired doneness. Use a meat thermometer to check for doneness (130°F for medium-rare).

Remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute.

Slice the steaks and top with the charred ramps and a generous dollop of smoked garlic butter. Serve immediately with your choice of sides.