In a bowl, combine the softened butter, chopped herbs, minced garlic, lemon zest, and a pinch of salt. Mix until well combined.

Transfer the mixture onto a piece of parchment paper, shape it into a log, and roll it up. Twist the ends to seal. Chill in the refrigerator until firm, about 30 minutes.

In a dry skillet over medium heat, toast the fennel seeds for about 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and let cool slightly.

Pat the New York strip steaks dry with paper towels. Season both sides generously with salt and pepper. Once the fennel seeds have cooled, press them onto the surface of the steaks to create a crust.

In the same skillet, add a drizzle of olive oil and heat over medium-high. Add the scallions and cook until charred and softened, about 2-3 minutes per side. Remove from the skillet and set aside.

In the same skillet, add more olive oil if needed and increase the heat to high. Once hot, add the crusted New York strip steaks and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

Remove the steaks from the skillet and allow them to rest for about 5 minutes. This helps retain the juices.

Slice the steaks against the grain and plate with the charred scallions. Add a slice of the herb confit butter on top of each steak for extra flavor.