Choose a thick steak, about 1 to 1.5 inches
Pat the steak completely dry
Salt both sides generously
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet 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 the first side for 2 to 4 minutes
Flip the steak
Sear the second side for 2 to 4 minutes
Sear the edges briefly with tongs
Add butter, garlic, and herbs if desired
Spoon the melted butter over the steak while cooking
Reduce heat slightly if the pan smokes too much
Cook to desired doneness using a thermometer if possible
Remove the steak from the pan
Rest the steak for 5 to 10 minutes
Slice against the grain
Serve immediately