In a bowl, whisk together yuzu juice, soy sauce, olive oil, salt, and pepper. Place the New York strip steaks in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour, or up to overnight for more flavor.

In a small bowl, mix the softened butter, agave nectar, chopped rosemary, and yuzu zest until well combined. Transfer the mixture to a piece of plastic wrap, roll it into a log shape, and refrigerate until firm.

Preheat a grill or grill pan over medium-high heat. Lightly coat the scallions with olive oil and season with salt and pepper. Grill the scallions for about 2-3 minutes on each side, or until charred and tender. Remove from the grill and set aside.

Remove the steaks from the marinade and allow any excess to drip off. Preheat the grill or a skillet over high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or longer if desired. Use a meat thermometer to check for doneness (130°F for medium-rare).

Once cooked to your preferred doneness, remove the steaks from the grill or skillet and let them rest for 5-10 minutes to allow the juices to redistribute.

Slice the steaks against the grain and serve topped with charred scallions and slices of the rosemary-spiked agave butter. Enjoy!