Prepare the Herb-Infused Compound Butter: In a medium bowl, combine the softened unsalted butter with chopped parsley, chives, thyme, lemon zest, salt, and pepper. Mix well until all ingredients are combined. Transfer the mixture onto a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate until firm, about 30 minutes.

Prepare the Steaks: Season both sides of the New York strip steaks generously with salt. Press the cracked white peppercorns into the surface of the steaks to create a crust.

Char the Shallots: In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the halved shallots cut-side down. Sear for about 3-4 minutes until charred and caramelized. Remove from the skillet and set aside.

Cook the Steaks: In the same skillet, add the remaining tablespoon of olive oil. Once the oil is hot, add the seasoned New York strip steaks. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness. During the last minute of cooking, add the charred shallots back to the skillet to warm them through.

Rest the Steaks: Remove the steaks from the skillet and let them rest for about 5 minutes to allow the juices to redistribute.

Serve: Slice the steaks against the grain and serve with the charred shallots on top. Add slices of the herb-infused compound butter on top of the warm steak for added flavor.