It's a NY Strip part of a 12 month old calf. Hasn't been dry aged but I keep it 5 days in olive oil in a fridge. It has a bit of marble but way less than usual steaks could have. Pieces are pretty thick, 1.5 or more inch.
I was thinking searing them 2 minutes each side on high heat - say 7/10, both sides, then also sear the side edges. Then putting in the preheated oven on 400F for 10 - 15 minutes.
I don't have a thermometer to check so I'd need to be on the safe side that it's cooked, but also wouldn't like it to be well done.