Preheat the Blackstone griddle to high heat (475–500°F).

Remove 4 New York strip steaks (1–1½ inches thick) from the refrigerator 30–45 minutes before cooking. Pat the steaks completely dry with paper towels.

In a small bowl, combine 3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Season both sides of the 4 New York strip steaks evenly with the seasoning mixture, pressing it gently into the meat.

Spread 2 tablespoons high-heat oil evenly across the hot griddle surface.

Place the 4 seasoned steaks on the griddle and cook for 3–4 minutes without moving to develop a deep crust.

Flip the steaks once they release easily from the surface. Cook another 3–4 minutes for medium-rare. For thicker steaks, reduce the heat to medium after searing and continue cooking until the desired doneness is reached.

Insert an instant-read thermometer through the side into the thickest part of the steak to check the internal temperature.

Remove the steaks from the griddle about 5°F before your target temperature and allow them to rest for 5–10 minutes.

While the steaks are resting, stir together 4 tablespoons softened butter, 1 finely minced garlic clove, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh herbs (such as rosemary, oregano, thyme, or dill), 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until fully combined.

Top each steak immediately after resting with the garlic herb butter and allow it to melt into the steak before serving. Enjoy!