What makes a good steak is pretty personal, but I think a New York strip is a good place to start. My own way of making it involves 1. applying plenty of kosher salt with optional garlic. (I'm not into black pepper, myself, but I hear others like it. I have successfully tried other enhancements, but I think here you want something more basic-steaky rather than fancy-weird). 2. shoving a thermometer in it that has doneness settings, 3. shoving it into a pre-heated oven, 4. taking it out when the thermometer beeps.

But then, I don't really cook.