Pat the New York strip steak dry with a paper towel and season generously with salt and pepper.

Heat a large cast iron skillet over medium-high heat until smoking hot.

Add vegetable oil and swirl to coat the pan. Place the steak in the skillet and cook for 30 seconds without moving. Flip frequently using tongs until both sides are seared and the internal temperature reaches 145°F for medium-rare, about 8 minutes depending on thickness.

When the steak is almost done, add butter, garlic, and herbs to the skillet. Use the herbs to baste the steak with the melted garlicky butter.

Remove the steak to a cutting board to rest for at least 2 minutes. Slice against the grain.

For the sauce, in a saucepan over medium heat, bring the heavy cream to a simmer. Add the gorgonzola and whisk until the cheese is melted and the sauce is smooth. Season with pepper.

Serve the steak topped with gorgonzola cream sauce and garnish with chopped parsley.