Prepare the Bone Marrow Butter: In a mixing bowl, combine the softened butter, roasted bone marrow, brown sugar, and bourbon. Mix well until all ingredients are fully incorporated. Set aside.

Prepare the Steak: Pat the strip steaks dry with paper towels. Rub each steak with olive oil, then season both sides generously with smoked sea salt and freshly ground black pepper. Press the chopped dried cranberries and minced thyme onto one side of each steak, ensuring they stick well.

Cook the Steak: Preheat a grill or cast-iron skillet over medium-high heat. Once hot, place the steaks cranberry-side down onto the grill or skillet. Cook for 4-5 minutes, or until a nice crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare (or until your preferred doneness is reached).

Rest the Steak: Remove the steaks from the heat and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a tender steak.

Serve: Slice the steak against the grain and plate it. Top each serving with a generous dollop of the bourbon-brown sugar bone marrow butter. Garnish with fresh thyme sprigs.

Enjoy: Serve immediately and enjoy the rich flavors of the steak combined with the sweet and savory butter.