The best NY Steak is Pan fried in butter. Besides good meat you need a good cast iron skillet. Heat it in the oven to 400°F for 30 minutes. While doing that dry your steak, salt and pepper and let sit to come up to room temperature while the skillet is getting hot. Cut butter into 2 tablespoon size cubes one for each steak. Take the skillet out of the oven and place on a burner on medium high heat. Working fast because the skillet is too hot for butter alone put a piece of butter in the pan followed by a steak right on top. Cook for 1 minute then flip to the other side. This sears the meat and cools the butter a bit. Now to cook medium rare (1" steak) it is 3 minutes flip over to first side 2 minutes then flip again and cook until the touch test says medium rare. I do not recommend cooking beyond medium rare as the NY is not the most tender cut.
Now lets kick it up a notch with Mushroom Cream sauce. My grandfather brought this recipe back from France during WWII and my mom used it often to entertain company.
I don't really measure anything as I prepare this off hand but I will try to give a general guide.
I would think this would serve 4.
1 pound of small Crimini (Baby Bella) or white button mushrooms
1/4 pound butter
1 medium shallot - diced small
1 oz. cognac
1 oz. dry sherry
3/4 Qt. Heavy Whipping Cream
In a large skillet over medium + heat cook the mushrooms in the butter until they begin to brown. Throw in the diced shallot and give a couple of stirs cook a moment to just
translucent (the shallots brown very quickly - you do not want that - little brown specs in your finished sauce - I have done it so many times
It just is not pretty but still tastes just fine). Combine the sherry and cognac into one container quickly add the spirits to the pan and ignite it with a long lighter. (if you have never flamed a pan have someone teach you how first so you don't get hurt or burn the house down. My smoke detector goes of every time I do this. and I make sure my stove vent is clean. The flame is 16" or more above the pan). Stir until the flame goes out and add the cream. Heat the cream to a medium boil and maintain stiring regularly until the sauce has thickened. 15 minutes? Salt to taste (it does not take much but can be really flat without enough). Serve over the NY Steak.
I know what you are thinking "Sauce on a Steak" blasphemy! I understand but try this. I know you will approve.