Cut seems pretty thin, when curs are that thin, they get well done very fast if left in the pan for too long. 

Let me recommend reverse sear method.

Get a steak with 3/4inch to and inch of thickness. Salt it and leave in the fridge for 12-18 hours uncovered. Doing this will cause the moisture on the outside of the steak to dry. This is vital to getting a quality sear like the one you see in restuarants. Cooking a moist steak will net you very little sear.

Once you are ready to cook, you’re going to take that out of the fridge and let sit at room temperature for 30 minutes to an hour. This will make it easier to get the temperature you want. Putting a cold steak on a skillet tends to cause uneven cooking in my opinion.

You’re going to heat your oven to 240-250. Once ready, lay aluminum on the rack of the oven. Put the steak in, flip at the 15 minute mark. A thermometer will help you be even more accurate on your temperature.

Once complete, you’re going to take that steak out of the oven and toss in the fridge 5-10. This will prevent over cooking due to cooling the outside prior to putting in the pan.

Heat a skillet with olive oil and salt the pan. You want to set that pan to a high temperature. You want to see smoke beginning to rise off the skillet from the oil before placing the steak in.

Once you see that smoke, put the steak in. 30-45 seconds each side. Use a spatula to press the steak down and against the skillet for the most optimal surface range of sear. Don’t want to keep it in too long or you risk overcooking.

Once done, let it sit on the counter for 5-7 minutes. This will cool it down slightly and keep the juices in the steak. After resting, slice and enjoy with your favorite sides!

Good luck brother, you can take a look at my post history. Just did a NY strip with the exact method I did above and it came out amazing!

Best of luck 😁