Remove the strip steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Pat dry with paper towels.

In a small bowl, combine black pepper, sea salt, and chopped fresh oregano. Rub this mixture all over the strip steaks, pressing it into the meat.

In a large skillet, heat olive oil over medium heat. Add the chopped sweet onion and cook until soft and caramelized, about 10-12 minutes. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside.

In the same skillet, increase the heat to medium-high. Add the seasoned strip steaks and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

Once the steaks are cooked, remove them from the skillet and let them rest on a cutting board. In the same skillet, add the lemon juice, lemon zest, and heavy cream. Stir well, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for about 3-5 minutes until slightly thickened. Add butter and stir until melted and incorporated.

Slice the strip steaks against the grain. Serve topped with the sautéed onions and drizzled with the creamy charred lemon jus. Garnish with fresh oregano sprigs.