In a medium bowl, combine the softened butter, parsley, chives, thyme, lemon zest, and lemon juice. Mix well until all ingredients are evenly incorporated. Place the herb-infused butter on a sheet of plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate until firm, about 30 minutes.

Pat the New York strip steaks dry with paper towels. Season both sides generously with salt, cracked Sichuan peppercorns, and black pepper. Let them sit at room temperature for about 30 minutes to ensure even cooking.

Heat a grill or grill pan over medium-high heat. Add a bit of vegetable oil to prevent sticking. Once hot, add the trimmed spring scallions. Grill for 2-3 minutes, turning occasionally, until charred and tender. Remove from heat and set aside.

In the same grill or pan, add a little more vegetable oil if necessary. Increase the heat to high. Add the seasoned New York strip steaks to the pan. Cook for about 4-5 minutes on one side, without moving them, to get a good sear. Flip the steaks and cook for another 3-4 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check (130°F for medium-rare).

Once cooked, remove the steaks from the heat and let them rest for about 5-10 minutes. This allows the juices to redistribute.

Slice the steaks against the grain. Plate with the charred spring scallions on the side. Top each steak with a slice of the herb-infused compound butter. Allow it to melt over the warm steak for added flavor. Garnish with additional fresh herbs if desired.