Preheat your grill or broiler on high.

Char the poblano pepper until the skin is blistered and blackened, about 6-8 minutes, turning occasionally. Once charred, place it in a bowl and cover with plastic wrap to steam for 10 minutes.

Once cooled, peel off the skin, remove the seeds, and finely chop the pepper.

In a medium bowl, combine the softened butter, chopped poblano, minced garlic, cilantro, lemon juice, and a pinch of salt. Mix well until thoroughly combined. Set aside.

In a small bowl, mix the sumac, lemon zest, salt, and pepper. Rub the mixture evenly over both sides of the strip steaks.

Heat olive oil in a cast-iron skillet over medium-high heat or prepare your grill for direct heat.

Once the skillet is hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. Remove the steaks from the skillet and let them rest for 5 minutes.

Place the rested steaks on plates and top each with a generous dollop of the charred poblano compound butter. Allow the butter to melt over the warm steak before serving.