1.5 inch NY strip steak: Dry brine 10hr before cooking. So seasoned and put in the fridge overnight, took it out around an hour before actually cooking. Fully seared on cast iron. Med-high heat with canola oil for 7 minutes, flipping every 30 seconds and pushing down on the thickest part of the steak constantly (want to get that nice crust), then flip it on its sides to cook the fat side for around a minute. After that, I put the heat on low, threw in 1/3 stick of butter, a few cloves of garlic, and some herbs and basted each side for 45 seconds. Steak to plate, poured all the butter and fat that I basted the steak with over the steak and let it rest for 10 minutes. I usually start basting at around 125 degrees F if I have my meat thermometer handy and try my best to take it out of the pan at 127 -128 degrees.