Preheat your grill or skillet over medium-high heat.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

Pat the New York strip steaks dry with paper towels. Rub the spice mixture evenly over both sides of the steaks.

In a separate small pan, add the unpeeled garlic cloves and drizzle with olive oil. Place on the grill or in the skillet and char for about 5-7 minutes, turning occasionally until the skins are blackened and the garlic is soft. Remove the garlic from heat and set aside to cool.

Add the seasoned steaks to the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy; 130°F (54°C) is medium-rare.

While the steaks are cooking, prepare the compound butter. In a bowl, combine the softened butter, roasted red bell pepper, charred garlic (peeled and minced), parsley, chives, and lemon juice. Mix until well combined.

Once the steaks are done cooking, remove them from the grill or skillet and let them rest for 5 minutes.

Serve the steaks topped with a generous dollop of the velvety roasted red pepper and herb compound butter.