In a small bowl, combine the softened butter, chopped chives, chopped parsley, smoked paprika, and lemon juice. Mix well until all ingredients are incorporated. Shape the butter into a log using plastic wrap. Twist the ends to seal and refrigerate until firm.

Pat the New York strip steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Sprinkle the cracked Sichuan peppercorns evenly over both sides of the steaks, pressing gently to adhere.

Heat a grill or grill pan over medium-high heat. Add a drizzle of olive oil. Once hot, add the cleaned ramps. Grill for about 2-3 minutes, turning occasionally, until charred and tender. Remove from heat and set aside.

In the same grill or pan, add a bit more olive oil if necessary. Place the seasoned steaks on the hot grill. Cook for about 4-5 minutes on one side, undisturbed, until a nice crust forms. Flip and cook for an additional 3-4 minutes for medium-rare, or adjust the time to your desired doneness. During the last minute of cooking, add the charred ramps back to the grill to warm through.

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

Slice the steaks against the grain and serve topped with slices of the smoked herb butter and accompanied by the charred ramps.