Pat the steak dry with paper towels
Season both sides generously with salt and pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet over high heat until very hot
Add a small amount of high-smoke-point oil
Place the steak in the pan away from you
Do not move the steak for 2 to 4 minutes
Flip the steak with tongs
Sear the other side for 2 to 4 minutes
Sear the edges briefly if needed
Add butter, garlic, and herbs near the end if desired
Spoon the melted butter over the steak
Check doneness with a meat thermometer
Remove the steak from the pan
Rest the steak for 5 to 10 minutes before slicing