In a dry skillet over medium heat, toast the allspice berries and green peppercorns until fragrant, about 2-3 minutes. Remove from heat and let cool. Once cool, crush the spices using a mortar and pestle or a spice grinder until coarsely ground.

Pat the New York strip steaks dry with paper towels. Rub both sides of the steaks with olive oil and season generously with salt and freshly ground black pepper. Press the cracked allspice and peppercorn mixture onto both sides of the steaks to create a crust.

Preheat a grill or grill pan over medium-high heat. Place the trimmed spring scallions on the grill and char for about 2-3 minutes per side, until they are tender and have nice grill marks. Remove from the grill and set aside.

In the same grill or grill pan, add the seasoned steaks. Grill for about 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare). Once cooked, remove the steaks from the grill and let them rest for 5 minutes.

In a mixing bowl, combine the softened butter, roasted garlic, chopped fresh herbs, lemon zest, and lemon juice. Mix until well incorporated. For a smoky flavor, you can briefly place the herb butter on the grill for a minute to warm it slightly, but be careful not to let it melt completely.

Slice the rested steaks against the grain and serve topped with charred spring scallions and a generous dollop of fire-roasted herb butter.