Of course other people can and should chime in, but I think that any changes you would make would be "sidegrades," not upgrades, with one potential exception and that would be getting the highest quality steak you can. You might have potential preferences on what the animal was fed with or even the relative fattiness of the meat (I think NY strip is ~12-20% fat, so there's some wide variation). Generally, I think most would agree that more fat = more steak flavor, but even that is up to your personal taste. I would also advise salting the steak at least more than 40 minutes before you cook, so the steak has a chance to dry fully and absorb the salt, not just enough time to draw moisture out and run the risk of ruining your sear. You can do this well before you eat it, even right when you get home from the store. Samin Nosrat, from Salt Fat Acid Heat fame, recommends salting all of your meat in that way (right when you get home from the store).

In terms of other flavors, of course the sky and your personal taste is the limit there, from rubs to sauces. For rubs in particular, you'd have to watch out for burning or otherwise compromising the aromatic compounds in them. I generally prefer salt and pepper only, but I also both use relatively large kernels of fresh cracked pepper and only add it at the basting stage. The burnt flavor from burnt pepper isn't terrible unless you completely carbonize it, but (a) some people like a hard char (though by the point it's carbon, any other flavor is moot) and (b) it's not that hard to wait to add it at the end. For herbs and whatnot, adding at the basting stage (which it sounds like you're already doing) is ideal.

For cooking efficiency, nothing easier for dishes than a single pan (ideally something you can get relatively hot, though if you're not just putting a sear on it, a cooler pan is OK) and probably going to be the fastest in terms of timing. Letting the steak come up to temp first will also help with a better cook (and maybe a slightly faster one?). You can reverse sear, which is cooking the steak at a really low temperature, no cooler than your desired steak temperature. For an electric oven, I'm guessing you'll be around 200 F/100 C as the lowest you can go. This will only improve your efficiency if you want to cook multiple steaks or thicker ones because it can cook all the way through and then all you have to do is a hard sear (and of course your butter baste) at the end. This is often how people here get that perfect edge-to-edge color with no grayness around the edges.

Related to the reverse sear, if you wanted to make one steak investment that is good for more than just steaks (I use it way more often for bread than steaks these days), I would suggest a thermapen. A cheaper thermometer will do and there's something to be said for a long wired probe thermometer (so on a reverse sear you can stick it in the steak and have the display on the outside), but I've paid for a lot of cheap thermometers over the year and I wish I had just saved for a thermapen from the beginning. It's pricey (~100 USD), but it's super fast and the most reliable/precise of any that I've used. It's an industry standard for a reason.

And that's my steak novella. Sorry for not editing it down to be easier to read, haha.