Oh, and if ya can get one oven safe skillet - one without a rubbery or plastic handle.

Why?

Imagine a nice thick NY strip seasoned with kosher salt with a little oil to conduct the heat. Drop it on a medium hot skillet for three minutes. Flip and place into a 500 degree oven for another three minutes. Hmmmmmm.

Re-season the steak with pepper & kosher salt and let rest (on a plate - get it out of that hot skillet) for 4 or 5 minutes before digging in. Don't worry, it'll still be plenty warm.

Did I say hmmmm? And don't forget a bold cabernet or maybe a hoppy pale ale.

Hmmmm.

And if you are real crafty ya can deglaze the skillet with cognac and stir in some butter. Now that's steak sauce.