The Strip comes from the back of the steer, where the muscles don’t get much of a workout. This creates an incredibly tender piece of meat, but still yields a beautiful, solid steak that has the popular appeal of a Filet, and the depth-of-flavor of the juicy Ribeye cut.
Preheat your grill or cast iron pan, and get a solid sear over medium-high heat (starting with the fat cap). Then pop it into the oven for ~15 mins at 500°F to get the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.