Preheat your oven to 400°F (200°C).

In a small bowl, combine the toasted celery seeds, yuzu zest, salt, and pepper. Mix well to create the crust mixture.

Pat the New York strip steaks dry with paper towels. Rub the olive oil evenly over both sides of the steaks.

Generously coat the steaks with the celery seed and yuzu crust mixture, pressing it onto the meat to ensure it adheres well.

Heat a cast-iron skillet over medium-high heat. Once hot, add the steaks to the skillet and sear for 2-3 minutes on each side, until a golden crust forms.

Transfer the skillet to the preheated oven and roast the steaks for about 5-7 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are roasting, prepare the ginger-shallot butter. In a small bowl, combine the softened butter, grated ginger, minced shallots, yuzu juice, and a pinch of salt. Mix until well combined.

Once the steaks are done, remove them from the oven and let them rest for 5 minutes. This allows the juices to redistribute.

To serve, place each steak on a plate and top with a generous dollop of the ginger-shallot butter. Garnish with chopped chives.

Enjoy your delicious toasted celery seed and yuzu-crusted New York strip!