In a small bowl, whisk together the pomegranate molasses, tamarind paste, ground cumin, salt, and black pepper. Place the strip steaks in a resealable plastic bag or shallow dish and pour the marinade over the steaks. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more flavor.

In a small bowl, combine the ghee, chopped mint, chopped cilantro, minced garlic, and lemon juice. Mix well until all ingredients are combined. Set aside.

Heat a grill or cast-iron skillet over medium-high heat. Drizzle the olive oil over the grill or pan.

Remove the steaks from the marinade and let any excess marinade drip off. Place the steaks on the hot grill or skillet. Cook for about 4-5 minutes on one side for medium-rare, then flip and cook for an additional 3-4 minutes on the other side. Adjust the cooking time based on your preferred level of doneness.

Once cooked to your liking, remove the steaks from the grill or skillet and let them rest for 5-10 minutes. This allows the juices to redistribute.

Slice the steaks against the grain and top with the mint and cilantro ghee butter. Serve immediately, garnished with extra herbs if desired.