Take New York strip out of its packaging and pat paper towel on both sides. Add salt and pepper to both sides and let it sit out, bringing it to room temperature.
Cut all vegetables for the greek salad and add to a bowl. Add oregano, olive oil, salt and pepper. Toss and set aside.
Once steak is at room temperature, heat up a non stick pan. Add 1 tbsp olive oil and start by cooking the fat cap for 30 sec- 1 minute then cook each side for about 4 minutes, depending on your preferred temperature.
Add 1 tbsp of butter to the pan and spoon toss all over the steak to finish cooking.
Place on wood cutting board and let rest for a few minutes.
Slice and add any left over butter on top. Plate both the steak and greek salad and enjoy!
