Cook your strip steaks like the steakhouses do. Pan sear to brown and then finish cooking the steak in the oven to your taste. Easy to follow step by step photo instructions. Make it perfect the first time and every time.
Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don't have that, you can season with a little coarse salt, pepper and granular garlic powder. Or any way you want.
In an oven safe pan (I used my 10-inch cast iron) over medium-high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
Transfer pan to the preheated oven.
Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. It took 7 minutes to get to 150 (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.
Remember that you may get a few more degrees after removal from the oven.
Allowing to rest at room temperature before cooking helps obtain final internal temperature easily.
Sear to close to the final color you want before going to the oven.
Season just before starting to cook or one hour before.
You will have a few degree increase in the internal temperature after removal from the oven.
Allow to rest for at least 5 minutes before serving.
NEVER COOK BY TIME ALONE. You must use an instant-read or meat thermometer.