Remove the steak from the refrigerator 30 to 60 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Preheat 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 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 cap and edges for 30 to 60 seconds
Add butter, garlic, and herbs if desired
Spoon the melted butter over the steak while cooking
Transfer the steak to a preheated oven at 400°F to finish cooking if needed
Cook until the internal temperature reaches your desired doneness
Remove the steak from the pan and rest for 5 to 10 minutes
Slice against the grain and serve