In a small bowl, combine the softened butter, parsley, chives, thyme, lemon zest, and lemon juice. Mix well until all ingredients are evenly incorporated. Transfer the mixture onto a piece of plastic wrap, shape it into a log, and refrigerate until firm, about 30 minutes.

Pat the New York strip steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Press the cracked Szechuan peppercorns into both sides of the steaks to form a crust.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the halved shallot, cut side down, and cook until charred and softened, about 4-5 minutes. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the seasoned steaks. Cook for 4-5 minutes on each side for medium-rare, or to your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Once cooked, transfer the steaks to a cutting board and let them rest for about 5 minutes. This allows the juices to redistribute.

Slice the steaks against the grain and plate with the charred shallots. Top each steak with a generous slice of the herb-infused compound butter.