Pat the NY strip dry with paper towels
Season both sides generously with salt and black pepper
Let it sit at room temperature for 20 to 30 minutes
Heat a cast-iron skillet or heavy pan over high heat
Add a small amount of oil with a high smoke point
Place the steak in the hot pan
Sear for 2 to 4 minutes without moving it
Flip the steak
Sear the other side for 2 to 4 minutes
Sear the fat edge if needed
Add butter, garlic, and herbs if desired
Spoon the melted butter over the steak for 30 to 60 seconds
Check internal temperature with a meat thermometer
Remove at 125°F for rare
Remove at 130°F for medium-rare
Remove at 140°F for medium
Rest the steak for 5 to 10 minutes
Slice against the grain
Serve immediately