Remove the steak from the refrigerator 30–45 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a cast-iron skillet or heavy pan 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 for 2–4 minutes on the first side
Flip the steak and sear for 2–4 minutes on the second side
Sear the edges briefly if needed
Add butter, garlic, and herbs if desired
Baste the steak with the melted butter for 1–2 minutes
Check internal temperature with a meat thermometer
Remove at 125°F for rare
Remove at 130°F for medium-rare
Remove at 140°F for medium
Transfer the steak to a plate or cutting board
Rest for 5–10 minutes
Slice against the grain and serve