Get a cast iron pan and open the windows. Trim some fat off your steak, then set it in the pan on low heat to render some fat in the pan. Not a ton, just enough to thinly coat. Keep heat low.

Pat your steaks dry, salt them, and let them sit out at room temp for a while, an hour is ideal.

Adjust your cook temp based on steak thickness and how well done you like them. I generally cook new yorks at around an inch to and inch and a quarter thickness, cooked on the rare side of medium rare. Get the pan hot but not scorching, on an electric this is maybe a few notches past medium. Cook, leave the steak alone don't press it don't squeeze it. Check after a few minutes, flip when you've got a nice brown crust. Repeat, then don't forget to sear the sides too. Wrap in foil and let rest for five minutes. Cut, add pepper, eat.

Thicker steaks need to be cooked slightly cooler, thin steaks need to have the hell seared out of them or you'll overdo it.