In a dry skillet over medium heat, add the fenugreek seeds. Toast them for about 2-3 minutes, stirring frequently, until they become fragrant. Remove from heat and let cool slightly. Once cooled, crush the seeds using a mortar and pestle or a spice grinder to release their flavor.

Pat the strip steaks dry with paper towels. Season both sides generously with salt and pepper. Sprinkle the crushed fenugreek evenly over both sides of the steaks, pressing it gently into the meat to adhere.

In a small bowl, mix the softened butter with smoked paprika and chopped chives until well combined. Set aside.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the strip steaks to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer for best results (130°F for medium-rare).

During the last minute of cooking, add the preserved lemon to the skillet. Allow it to warm through alongside the steaks.

Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.

Slice the steaks against the grain and serve topped with a generous dollop of the smoked paprika chive ghee butter. Enjoy alongside your favorite sides.