Remove the steak from the refrigerator 20 to 30 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a heavy skillet, preferably cast iron, over medium-high to high heat
Add a small amount of high-smoke-point oil to the pan
Place the steak in the hot skillet
Cook without moving it for 2 to 4 minutes
Flip the steak and cook the other side for 2 to 4 minutes
Sear the edges briefly with tongs if needed
Add butter, garlic, and herbs to the pan if desired
Spoon the melted butter over the steak while it finishes cooking
Check doneness with a meat thermometer
Remove the steak from the pan when it reaches the desired temperature
Transfer the steak to a plate or cutting board
Let the steak rest for 5 to 10 minutes before slicing
Slice against the grain and serve