Strip steak

1 or more NY strip steaks at least an inch thick, if cooking more than one steak try to get them as close to the same thickness as you can
Kosher salt and fresh ground black pepper to taste
1 tablespoon of a neutral oil (such as peanut)

Remove steak from refrigerator and season it liberally with kosher salt and pepper, place on a cooling rack inside of a half sheet pan
Pre-heat the oven to 275º
Cook steak in oven until its internal temperature is around 90-95º, approximately 20-25 minutes but it will vary based on the thickness of your steak. The end product will appear somewhat dried out and brown but should not appear cooked (or all that appetizing quite frankly).
Heat a heavy bottomed skillet on high-heat, use enough oil to coat the bottom of the pan
Once oil just begins to smoke, cook steak on each side for a couple minutes without moving it (this allows a crust to form). If your steak is extra thick add time to cook steak on the side.
Place the steak on a cutting board and tent with foil, let stand 10 minutes and serve

If you'd like to cook your steak to a higher degree of doneness, just add some oven time.
While the steak is resting is a great time to make a quick pan sauce. Simply deglaze the pan with a liquid (water, stock, wine, etc), add some fat (butter or cream), and seasoning. Maybe some shallots too. Finish with a pat of butter and your sauce will have a gloss just like the pros. Just be careful that if you use alcohol it has the tendency to flame up--many eye brows have been lost during a pan sauce.