Preheat your grill or broiler to high heat. Place the scallions on the grill and char them for about 3-4 minutes, turning occasionally until they are blackened and tender. Remove from heat and set aside.

Pat the bison steaks dry with paper towels. Season both sides with salt and cracked cubeb peppercorns, pressing gently to adhere the spices to the meat.

In a large cast-iron skillet over medium-high heat, add olive oil. Once hot, add the bison strip loin steaks. Sear for 4-5 minutes on each side for medium-rare, adjusting time if your steaks are thicker or if you prefer a different doneness. Remove the steaks from the skillet and allow them to rest for 5 minutes.

In a medium bowl, combine the softened butter, roasted garlic, thyme, rosemary, parsley, and lemon zest. Mix until well combined. Place the herb butter onto a piece of parchment paper and roll it into a log. Refrigerate until firm.

Slice the bison strip loin against the grain. Serve topped with the charred scallions and a generous pat of the fire-roasted herb confit butter.