Pat the New York steak dry with paper towels
Season both sides generously with salt and black pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet over medium-high to high heat until very hot
Add a small amount of high-smoke-point oil to the pan
Place the steak in the skillet and do not move it
Sear for 3 to 5 minutes on the first side
Flip the steak and sear for 3 to 5 minutes on the second side
Sear the edges briefly with tongs if needed
Add butter, garlic, and herbs during the last minute if desired
Spoon the melted butter over the steak while it finishes cooking
Check doneness with a meat thermometer
Remove at 125°F for rare
Remove at 130°F to 135°F for medium-rare
Remove at 140°F for medium
Transfer the steak to a plate or cutting board
Rest for 5 to 10 minutes
Slice against the grain and serve