Remove the strip steaks from the refrigerator and allow them to come to room temperature for about 30 minutes.

In a small bowl, mix together the smoked paprika, dried oregano, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the steaks.

Preheat your grill or grill pan over medium-high heat. Place the red bell pepper directly on the grill. Char it on all sides until the skin is blistered and blackened, about 10-15 minutes.

Once charred, remove the pepper from the grill and place it in a bowl. Cover with plastic wrap and let it steam for about 10 minutes. This will help loosen the skin.

While the pepper is steaming, heat the olive oil in a skillet over medium-high heat. Add the seasoned strip steaks to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.

Remove the steaks from the skillet and let them rest for 5 minutes.

Once the red pepper is cool enough to handle, peel off the charred skin, remove the seeds, and finely chop the flesh.

In a mixing bowl, combine the softened butter, chopped red pepper, fresh chives, and lemon juice. Mix until well combined. Season with salt to taste.

Slice the rested strip steaks against the grain and serve topped with a generous dollop of the charred red pepper and chive butter.