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 cast-iron skillet or heavy pan over high heat until very hot
Add a small amount of high smoke point oil to the pan
Place the steak in the pan and do not move it
Sear for 2 to 4 minutes on the first side
Flip the steak and sear for 2 to 4 minutes on the second side
Sear the fat edge briefly if needed
Reduce heat to medium or add butter, garlic, and herbs if desired
Baste the steak for 1 to 2 minutes
Cook until the internal temperature reaches your preferred doneness
Remove the steak from the pan
Rest the steak for 5 to 10 minutes
Slice against the grain and serve