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 heavy skillet over high heat until very hot
Add a small amount of oil with a high smoke point
Place the steak in the skillet and sear without moving it
Cook 2 to 4 minutes per side for medium-rare, depending on thickness
Sear the edges briefly if needed
Add butter, garlic, and herbs near the end if desired
Baste the steak with the melted butter for extra flavor
Check doneness with a meat thermometer
Remove at 125°F to 130°F for medium-rare
Remove at 135°F for medium
Rest the steak on a plate for 5 to 10 minutes
Slice against the grain before serving