Choose a well-marbled steak: ribeye, strip, filet, or sirloin
Pat the steak completely dry
Salt generously on both sides
Let the steak rest at room temperature for 30 to 60 minutes
Preheat a heavy skillet, grill, or cast-iron pan until very hot
Add a small amount of high-smoke-point oil
Place the steak in the pan or on the grill
Do not move it while it sears
Sear until a deep brown crust forms
Flip once and sear the other side
Sear the edges if needed
Add butter, garlic, and herbs near the end if desired
Spoon melted butter over the steak while cooking
Cook to the desired internal temperature
Use a meat thermometer for accuracy
Remove the steak before it reaches the final target temperature
Rest the steak for 5 to 10 minutes
Slice against the grain
Serve immediately