In a small mixing bowl, combine the softened butter, bourbon, and scooped bone marrow. Mix until well blended and smooth. Season with a pinch of salt and pepper. Set aside.

Preheat your oven to 400°F (200°C).

Pat the strip steaks dry with paper towels. Season both sides generously with salt and pepper.

Heat olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the seasoned strip steaks. Sear for about 3-4 minutes on each side until a nice brown crust forms.

Spread the black garlic paste evenly over the top of each steak.

Press the finely chopped roasted pistachios onto the black garlic-coated side of the steaks, ensuring an even crust.

Transfer the skillet to the preheated oven. Roast for about 5-7 minutes for medium-rare, or longer if desired, until the internal temperature reaches your preferred doneness.

Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes.

Slice the steaks against the grain. Top each serving with a generous dollop of the bourbon bone marrow butter and sprinkle with fresh parsley for garnish.