Preheat your oven to 400°F (200°C).

In a small bowl, combine the softened butter, crushed smoked black peppercorns, and white truffle oil. Mix until well combined. Set aside.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the New York strip steaks generously with salt and black pepper on both sides.

Once the oil is hot, add the steaks to the skillet. Sear the steaks for about 3-4 minutes on each side until they develop a nice brown crust.

Add the halved shallots and chopped sage to the skillet, arranging them around the steaks. Transfer the skillet to the preheated oven.

Roast in the oven for about 8-10 minutes for medium-rare, or until the desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for 5 minutes.

While the steaks are resting, spoon the truffle butter mixture over the warm steaks, allowing it to melt.

Serve the steaks with the roasted shallots on the side and garnish with fresh sage leaves.