In a mixing bowl, combine the softened butter, parsley, chives, thyme, garlic, lemon zest, and lemon juice. Mix well until all ingredients are evenly incorporated. Transfer the mixture onto a sheet of parchment paper and roll it into a log shape. Twist the ends of the parchment paper to seal and refrigerate until firm, about 30 minutes.

Take the New York strip steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking. Preheat your grill or skillet over high heat. Rub the steaks with olive oil and season generously with salt and cracked white peppercorns on both sides.

Place the seasoned steaks on the grill or skillet. Cook for about 4-5 minutes on one side without moving them to achieve a nice sear. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or until desired doneness is reached. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare.

While the steaks are cooking, add the trimmed spring onions to the grill or skillet. Cook for about 2-3 minutes, turning occasionally, until they are charred and tender.

Once cooked, remove the steaks from the heat and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat.

Slice the compound butter into rounds. Serve the New York strip steaks topped with a slice of herb-infused compound butter and the charred spring onions on the side.