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 an iron skillet over medium-high to high heat until very hot
Add a small amount of high-smoke-point oil to the skillet
Place the steak in the skillet and do not move it
Sear for 2 to 4 minutes on the first side
Flip the steak and sear the other side for 2 to 4 minutes
Sear the edges briefly if the steak is thick
Add butter, garlic, and herbs if desired
Spoon the melted butter over the steak while cooking
Check doneness with a meat thermometer
Remove the steak when it reaches the desired temperature
Transfer the steak to a plate or cutting board
Rest the steak for 5 to 10 minutes before slicing
Slice against the grain and serve