If using NY strip steak, 16 oz. ribeye, or 32 oz. ribeye, follow same instructions as ranch steaks in Steps 1, 3 and 4, searing steaks until browned on two sides, 2-3 minutes per side, then roasting in hot oven until steaks reach a minimum internal temperature of 145 degrees, 12-14 minutes. Halve to serve.
If using chicken breasts, follow same instructions as ranch steak in Steps 1, 3 and 4, searing chicken until browned, 4-5 minutes per side, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.