Prepare the Spice Crust: In a dry skillet over medium heat, toast the coriander seeds until fragrant, about 2-3 minutes. Allow to cool, then crush lightly with a mortar and pestle or a rolling pin. Combine the crushed coriander with the cracked pink peppercorns, salt, and black pepper in a small bowl.

Season the Steaks: Pat the New York strip steaks dry with paper towels. Rub both sides of each steak with olive oil, then press the spice mixture onto the surface of the steaks, ensuring an even coating.

Preheat the Grill or Pan: If using a grill, preheat to high heat. For stovetop cooking, heat a cast-iron skillet over medium-high heat until very hot.

Cook the Steaks: Place the seasoned steaks on the grill or in the skillet. Cook for 4-5 minutes on one side, without moving, until a crust forms. Flip the steaks and cook for another 4-5 minutes for medium-rare, or to your desired doneness.

Prepare the Black Garlic Butter: While the steaks are cooking, mix the softened butter with the mashed black garlic in a small bowl. Season with a pinch of salt and mix until well combined.

Rest the Steaks: Once cooked, transfer the steaks to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute.

Serve: Slice the steaks against the grain and serve with a generous dollop of black garlic butter on top. Garnish with fresh herbs if desired.