Preheat your grill to high heat (about 500°F/260°C).

Prepare the jalapeños by charring them directly on the grill until the skins are blistered and blackened, about 5-7 minutes. Remove from the grill and place in a bowl, covering it with plastic wrap. Let them steam for 10 minutes. Once cooled, peel off the charred skins, remove the stems and seeds, and finely chop.

In a small bowl, mix the chopped jalapeños, minced garlic, olive oil, salt, and pepper to create the crust mixture.

Season the strip steaks generously with salt and pepper on both sides. Press the jalapeño and garlic mixture onto the top of each steak, ensuring it adheres well.

Place the steaks on the grill, crust side down, and grill for about 4-5 minutes. Flip the steaks and grill for another 4-5 minutes for medium-rare, or until desired doneness is reached.

While the steaks are grilling, prepare the bone marrow. Place the beef bone marrow bones cut-side up on a baking sheet. Season with salt and pepper, and roast in the oven at 400°F (200°C) for about 15-20 minutes, or until the marrow is bubbly and slightly browned.

In a medium bowl, combine the softened butter, chopped cilantro, lime juice, lime zest, and a pinch of salt. Mix well until smooth.

Remove the steaks from the grill and let them rest for 5 minutes. Serve the charred jalapeño and garlic-crusted strip steaks with roasted bone marrow on the side. Top the steaks with cilantro butter, allowing it to melt over the warm meat.