Preheat your oven to 400°F (200°C). Place the beef marrow bones on a baking sheet and roast in the preheated oven for 15-20 minutes, or until the marrow is soft and begins to separate from the bone.

Remove from the oven and let cool slightly. Scoop the marrow into a bowl and discard the bones. In the bowl with the marrow, add the softened butter, chopped parsley, lemon juice, salt, and pepper. Use a fork or a hand mixer to whip until well combined and fluffy. Set aside.

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, salt, and dried oregano. Rub the olive oil all over the strip steaks, then generously coat both sides of each steak with the spice mixture.

Heat a cast-iron skillet or grill pan over medium-high heat until very hot. Once the pan is hot, add the seasoned strip steaks. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time to your desired doneness.

During the last minute of cooking, add halved cherry tomatoes to the pan and allow them to char slightly. Remove the steaks from the pan and let them rest for 5-10 minutes.

Slice the steaks against the grain and arrange on a platter. Spoon the charred tomatoes over the top. Dollop the whipped roasted marrow butter on top of the steak slices. Garnish with fresh oregano leaves.