Remove the sirloin steak from the refrigerator 20–30 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a heavy skillet over medium-high to high heat until very hot
Add a small amount of oil with a high smoke point
Place the steak in the pan and let it sear without moving it
Cook for 2–4 minutes on the first side
Flip the steak and cook for another 2–4 minutes
Add butter, garlic, and herbs if desired
Spoon the melted butter over the steak while it cooks
Check the internal temperature with a meat thermometer
Cook to 125°F for rare, 130°F for medium-rare, 140°F for medium, or 150°F for medium-well
Remove the steak from the pan
Let it rest for 5–10 minutes before slicing
Slice against the grain and serve