In a small bowl, combine the softened butter, chopped parsley, lemon juice, minced garlic, and a pinch of herb-infused sea salt. Mix well until fully combined. Place the butter mixture onto a piece of parchment paper, roll it into a log shape, and refrigerate until firm.

Pat the New York strip steaks dry with paper towels. Rub each steak with olive oil, then sprinkle both sides with herb-infused sea salt, black pepper, and lemon zest, ensuring an even coating.

Preheat your grill to medium-high heat or heat a cast-iron skillet over medium-high heat. If using a skillet, add a little oil to coat the bottom.

Place the steaks on the grill or in the skillet. Cook for about 4-5 minutes on one side without moving them. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or until your desired doneness is achieved.

Once cooked, remove the steaks from the heat and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

Slice the steaks against the grain and serve with a generous slice of the gremolata butter on top. Enjoy the juicy, flavorful combination of the seasoned steak and herbal butter!