In a small bowl, combine the softened butter and mashed black garlic. Mix well until fully incorporated. Set aside.

Preheat your grill or a heavy skillet over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled.

Generously season the New York strip steaks with salt, freshly ground black pepper, and the cracked Szechuan peppercorns, pressing the spices into the meat.

Add olive oil to the hot skillet or brush it onto the grill grates. Place the seasoned steaks on the grill or in the skillet.

Cook the steaks for about 4-5 minutes on one side, without moving them to allow for a nice sear. Flip the steaks and cook for another 4-5 minutes for medium-rare, or adjust the cooking time for your desired doneness.

In the last few minutes of cooking, add the trimmed spring onions to the grill or skillet, charring them on all sides until they are tender and slightly blackened.

Once the steaks are cooked to your liking, remove them from the heat and let them rest for at least 5 minutes to allow the juices to redistribute.

To serve, place the rested steak on a plate, top with a generous dollop of black garlic butter, and arrange the charred spring onions alongside. Garnish with chopped fresh parsley.

Enjoy your delicious Charred Spring Onion and Cracked Szechuan Peppercorn-Crusted New York Strip with Black Garlic Butter!