Remove the New York strip steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Preheat your grill or skillet over medium-high heat.

In a small bowl, mix together the smoked paprika, cracked allspice, salt, and black pepper. Rub the spice mixture all over the steaks, ensuring they are well-coated.

In a small saucepan, combine 2 tablespoons of olive oil and the peeled garlic cloves. Cook over low heat until the garlic is golden brown and tender, about 15-20 minutes. Remove from heat and set aside.

In a large skillet or on the grill, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the seasoned steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the heat and let them rest for 5 minutes.

In a small saucepan, melt the unsalted butter over medium heat. Add the cooked garlic and continue to cook until the butter is browned and has a nutty aroma, about 3-4 minutes. Remove from heat.

Slice the rested steaks against the grain and drizzle with the browned garlic confit butter. Garnish with fresh herbs and serve immediately.