Take the New York strip steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

Preheat your oven to 400°F (200°C).

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the steaks. Sear the steaks for about 3-4 minutes on each side, or until they develop a nice brown crust.

Once the steaks are seared, remove them from the skillet and set aside. In the same skillet, add the confit garlic and chopped herbs, stirring for about 1 minute until fragrant.

Return the steaks to the skillet, spooning the garlic and herb mixture over the top. Transfer the skillet to the preheated oven and roast for about 5-7 minutes for medium-rare, or longer if desired.

While the steaks are roasting, melt butter in a small saucepan over medium heat. Add the chopped shallots and cook, stirring occasionally, until they are golden brown and fragrant, about 3-4 minutes. Stir in balsamic vinegar and cook for an additional minute. Remove from heat.

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

Slice the steaks against the grain and drizzle with browned shallot butter. Garnish with fresh thyme sprigs if desired. Serve immediately.