Choose a thick cut steak, about 1 to 1.5 inches
Pat the steak completely dry
Season generously with salt and black pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet or grill until very hot
Add a small amount of high-smoke-point oil
Place the steak in the pan or on the grill
Sear without moving it for 2 to 4 minutes
Flip the steak and sear the other side for 2 to 4 minutes
Sear the edges briefly if needed
Reduce heat or move to indirect heat to finish cooking
Cook to desired doneness using a meat thermometer
Remove the steak from heat a few degrees before target temperature
Add butter, garlic, and herbs during the final minute if desired
Rest the steak for 5 to 10 minutes
Slice against the grain
Serve immediately