Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a cast iron pan over high heat until very hot
Add a small amount of high-smoke-point oil
Place the steak in the pan and lay it away from you
Do not move the steak for 2 to 4 minutes
Flip the steak and cook the other side for 2 to 4 minutes
Sear the edges with tongs if needed
Add butter, garlic, and herbs to the pan if desired
Spoon the melted butter over the steak while cooking
Check doneness with a meat thermometer
Remove the steak when it reaches your preferred temperature
Rest the steak on a plate for 5 to 10 minutes
Slice against the grain and serve