If using NY strip steak, follow same instructions as bone-in chicken in Steps 1 and 2, searing on one side until browned, 2-3 minutes, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as bone-in chicken in Step 2, searing, skin side up, in hot pan, 2-4 minutes, then roasting until salmon reaches a minimum internal temperature, 7-10 minutes.