I make my steak the same way every time because it's the greatest way of all time. It requires two NY strips and a cast iron skillet.
Heat cast iron skillet with olive oil until it is smoking. This is important, the pan needs to be hotter than your oven can get.
Steak should be seasoned with kosher salt and freshly ground black pepper and be room temperature before cooking
Put your steaks in the smoking cast iron and do not touch them for at least 90 seconds
Check for sear and only flip when they are browned. Yes it will keep making smoke, this is a good thing
Flip when browned and throw in 2 tablespoons of butter, 4 whole garlic cloves that you smashed and 2 sprigs fresh Rosemary
Melt the butter and then toss the steaks in the sauce. I don't mean flip the steaks over again, use a spoon to coat the steaks with your garlic & herb butter while the second half continues to cook and sear
Keep doing that until 120-125f internal temp
Remove steaks from pan and cover in foil for 10 minutes
I've tried several methods for cooking steak like reverse sear, charcoal grilling and marinating. I think marinating is fine if you are trying to make fajitas or tacos however, if you are just making a steak then salt and pepper is all you need. Reverse sear is good but it takes too long. Charcoal grilling is okay but it's hard to add any extra flavor. I like the cast iron skillet method because you can get a proper sear, add the extra flavors of garlic and rosemary as well as cook your steak in about 15 minutes total. It wins every time.
Just to be clear, Ribeyes and Porterhouses are totally different and I would not cook them like this. I was speaking just about NY strip, which is the cut I prefer.