In a medium bowl, combine softened butter, parsley, chives, thyme, garlic, and lemon zest. Season with salt and pepper. Mix until all ingredients are well incorporated.

Transfer the butter mixture onto a piece of parchment paper, roll it into a log, 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 30 minutes before cooking.

Meanwhile, heat a skillet or grill pan over medium-high heat. Add the olive oil.

Season the steaks generously with salt, pepper, and cracked Sichuan peppercorns, pressing the peppercorns into the meat.

Once the skillet is hot, add the halved shallots cut-side down. Cook until charred and caramelized, about 4-5 minutes. Remove from the pan and set aside.

In the same skillet, add the seasoned New York strip steaks. Cook for about 4-5 minutes on one side without moving them to achieve a good sear.

Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer to your desired doneness.

During the last minute of cooking, add the charred shallots back to the pan to warm them through.

Remove the steaks from the skillet and let them rest for 5-10 minutes. This allows the juices to redistribute.

Slice the steak against the grain and serve with the charred shallots and a dollop of herb-infused compound butter on top.