Choose a thick steak, about 1 to 1.5 inches
Pat the steak completely dry
Salt both sides generously
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 and do not move it
Sear the first side for 2 to 4 minutes
Flip the steak once
Sear the second side for 2 to 4 minutes
Sear the edges with tongs
Add butter, garlic, and herbs near the end if desired
Spoon the melted butter over the steak
Check doneness with a thermometer
Remove at 125°F for rare
Remove at 130°F for medium-rare
Remove at 140°F for medium
Rest the steak for 5 to 10 minutes
Slice against the grain
Serve immediately