In a small bowl, combine the softened butter, chopped parsley, chives, thyme, minced garlic, lemon zest, and lemon juice. Mix well until all ingredients are incorporated. Place the herb butter on a piece of plastic wrap, shape it into a log, and refrigerate until firm.

Preheat your grill or cast-iron skillet over medium-high heat. Pat the New York strip steaks dry with paper towels and season both sides generously with salt. In a spice grinder or mortar and pestle, coarsely crush the cracked green peppercorns and toasted coriander seeds. Press the mixture onto both sides of the steaks.

Drizzle the olive oil on the grill or skillet. Place the steaks on the hot surface and sear for 4-5 minutes on one side until a crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or adjust according to your desired doneness. Remove the steaks from the heat and let them rest for 5 minutes.

Slice the steaks and serve with a generous dollop of the herb confit butter on top. Garnish with additional fresh herbs if desired.