In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sliced onions and a pinch of salt. Cook the onions, stirring occasionally, for about 15-20 minutes until they are golden brown and caramelized. Remove from heat and stir in the fresh oregano. Set aside.

In a small bowl, combine ghee and sun-dried tomatoes. Mix well and season with a pinch of salt and pepper. Set aside.

Preheat your grill or a skillet over high heat. Rub the strip steaks with the remaining olive oil and season generously with salt and pepper. Once the grill or skillet is hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the heat and let them rest for 5 minutes.

On a serving plate, place the strip steaks. Top each steak with a generous spoonful of the caramelized onions and oregano mixture. Add a dollop of the sun-dried tomato ghee butter on top of each steak. Garnish with fresh parsley.

Enjoy your delicious caramelized onion and fresh oregano-crusted strip steak with sun-dried tomato ghee butter alongside your favorite sides.