My process for a good quality ~1” think New York strip is as follows:

1) Rub with olive oil, salt, and pepper and leave on a plate on the counter for about 1 hour prior to cooking to allow the salt to penetrate and tenderize the meat and to get the chill off the meat

2) Put a quarter-sized pour of olive oil in cast iron skillet and heat on medium heat until it begins to smoke

3) Sear steak in the skillet ~3 minutes per side then place on a (clean) plate to “rest” for ~10 minutes

4) Pre-heat oven to 375F

5) Insert a probe thermometer into the center of the steak

6) Cook the steak in the oven until the internal temperature reaches 125F (I actually prefer 122F)

7) Place the steak on a plate with the probe thermometer still in place, tent aluminum foil over the steak, and leave to rest for 10 minutes (internal temperature should reach 145F)

8) Eat and enjoy

I usually also make caramelized onions, rice with chicken, pork, or beef drippings, or potatoes, and a green vegetable