Take the New York strip steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps them cook evenly.

In a small bowl, combine the crushed Sichuan peppercorns, yuzu zest, salt, and black pepper. Rub this mixture all over the steaks, pressing gently to adhere.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Add the seasoned steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare). Once cooked, transfer the steaks to a plate and tent with foil to rest.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the sliced shiitake mushrooms and cook until they are browned and tender, about 5-7 minutes.

Add the chopped shallots and minced garlic to the skillet. Sauté for an additional 2-3 minutes until the shallots are translucent.

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and well combined. Season with salt and black pepper to taste.

Slice the rested New York strip steaks against the grain. Spoon the shiitake-shallot butter over the top of the sliced steak. Garnish with chopped chives.

Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.