Pat the steaks dry with paper towels to ensure an optimal Maillard reaction.

In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and oregano to form an emulsion.

Submerge the steaks in the marinade, ensuring even coverage, and allow to rest at room temperature for 30 minutes.

Preheat a heavy-bottomed cast-iron skillet over medium-high heat until it reaches approximately 450°F (232°C).

Place steaks in the dry skillet and sear for 4 to 5 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.

Add the unsalted butter to the pan during the final 60 seconds of cooking, spooning the melted butter over the steaks repeatedly.

Remove the steaks from the skillet and transfer to a resting rack or warm plate.

Allow the meat to rest for 5 minutes before slicing against the grain to maintain structural integrity and juice retention.