In a medium bowl, combine the softened butter, lemon zest, chopped parsley, minced garlic, and a pinch of salt. Mix until well blended. Transfer the butter onto a piece of parchment paper, roll it into a log shape, twisting the ends to seal, and refrigerate until firm, about 30 minutes.

Preheat your grill or skillet over medium-high heat. In a dry skillet over medium heat, toast the fennel seeds for 2-3 minutes until fragrant. Remove from heat and let cool slightly. Coarsely crush the fennel seeds using a mortar and pestle or the back of a spoon.

In a small bowl, combine the crushed fennel seeds, chili powder, smoked paprika, salt, and pepper.

Pat the New York strip steaks dry with paper towels. Rub the olive oil over both sides of the steaks and generously coat with the fennel and chili mixture, pressing it into the meat.

Place the seasoned steaks on the preheated grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare). Remove the steaks from the heat and let them rest for 5 minutes.

Slice the steaks against the grain and serve with a pat of the lemon-parsley compound butter on top. Enjoy your delicious toasted fennel and chili-crusted New York strip!