In a medium bowl, combine the softened butter, chopped fresh herbs, gin, and a pinch of salt. Mix until well combined. Transfer the mixture onto a piece of plastic wrap, roll into a log shape, and refrigerate until firm.

Pat the New York strip steaks dry with paper towels. Season both sides generously with salt and pepper. In a small bowl, combine the crushed juniper berries and lemon zest. Rub this mixture evenly over both sides of the steaks.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the skillet. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use tongs to flip the steaks only once for a nice crust.

Once cooked, transfer the steaks to a cutting board and let them rest for about 5 minutes. This will allow the juices to redistribute throughout the meat.

Slice the steaks against the grain and serve topped with slices of the gin-scented herb butter. Garnish with lemon wedges on the side for an extra burst of flavor.