Preheat your oven to 400°F (200°C).

Season the New York strip steaks generously with salt and black pepper on both sides.

In a bowl, combine the chopped dried figs and crushed walnuts, mixing well to create the crust mixture.

Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the seasoned steaks to the skillet and sear for about 3-4 minutes on each side until browned.

Remove the skillet from heat and press the fig and walnut mixture onto the top of each steak, ensuring they are well-coated.

Transfer the skillet to the preheated oven and roast for about 8-10 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

While the steaks are roasting, prepare the balsamic reduction. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Bring to a simmer, then reduce heat and let it cook for about 10 minutes, or until the mixture thickens slightly.

Once the steaks are done, remove them from the oven and let them rest for about 5 minutes. In the same skillet, add butter to the juices left from the steaks and swirl until melted.

Slice the steaks against the grain and serve drizzled with the balsamic reduction and the pan juices. Garnish with fresh thyme, if desired.