Prepare the Confit Butter: In a medium bowl, combine the softened butter, sun-dried tomatoes, green olives, lemon juice, and red pepper flakes (if using). Mix until well blended. Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape, twisting the ends to seal. Refrigerate until firm, about 30 minutes.

Prepare the Steaks: Take the strip steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Preheat your oven to 400°F (200°C). Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.

Make the Oregano-Garlic Crust: In a small bowl, combine the minced garlic and chopped fresh oregano. Press this mixture onto one side of each steak to create a crust.

Sear the Steaks: Heat a cast-iron skillet or an oven-safe pan over medium-high heat. Add the olive oil. Once the oil is hot, place the steaks crust-side down in the pan. Sear for 3-4 minutes until they are golden brown and crispy. Carefully flip the steaks and sear the other side for an additional 2-3 minutes.

Bake the Steaks: Transfer the skillet to the preheated oven and bake for about 5-7 minutes for medium-rare, or until they reach your desired doneness. Remove the skillet from the oven and let the steaks rest for 5 minutes.

Serve: Slice the steaks against the grain. Serve topped with slices of the sun-dried tomato and olive confit butter. Enjoy!