In a small saucepan, melt the butter over low heat. Add the sage leaves and minced garlic, allowing them to infuse for about 10 minutes. Remove from heat and let it cool slightly. Strain the butter into a bowl, discarding the solids. Set aside.

Pat the New York strip steaks dry with paper towels. In a small bowl, mix together the cracked green peppercorns, smoked paprika, kosher salt, and a pinch of freshly ground black pepper. Rub the olive oil over each steak, then coat both sides with the spice mixture, pressing it gently to adhere.

Preheat a cast-iron skillet or grill pan over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until they reach the desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute.

Slice the steaks against the grain and drizzle with the sage confit butter before serving. Serve with your choice of sides, such as roasted vegetables or a fresh salad.