Remove the steak from the refrigerator 30 to 45 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a cast iron skillet or heavy pan over high heat until very hot
Add a small amount of high-smoke-point oil to the pan
Place the steak in the pan and do not move it
Sear for 2 to 4 minutes on the first side
Flip the steak and sear for 2 to 4 minutes on the second side
Sear the edges briefly if desired
Add butter, garlic, and herbs during the last minute if desired
Spoon the melted butter over the steak while cooking
Check doneness with a meat thermometer
Remove at 125°F for rare
Remove at 130°F for medium-rare
Remove at 140°F for medium
Remove at 150°F for medium-well
Transfer the steak to a plate or cutting board
Rest the steak for 5 to 10 minutes
Slice against the grain and serve