Remove steaks from your refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature.
Pat steaks dry and place on a large plate or cutting board. Season both sides of each steak with salt and pepper.
Heat a large, heavy cast iron skillet over medium-high heat. Add olive oil and swirl to make sure the pan is evenly coated. Once hot, place 2 steaks at a time into your skillet. Cook for about 2 minutes per side (for medium-rare NY strip). Cook longer if needed to reach the level of doneness desired.
Continue cooking remaining steaks.
Remove steaks from pan onto a large cutting board or clean plate. Let rest for 5 minutes before serving/slicing.
For Gorgonzola Herb Butter:
Place butter, cheese and fresh parsley in a medium bowl. Whip together with an electric mixer until well blended.
Place a scoop of herb butter on top of each cooked steak. It will melt over the sides as serving.