Pat the strip 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 heavy skillet over medium-high to high heat until very hot
Add a small amount of high-smoke-point oil to the pan
Place the steak in the skillet and press it down gently
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 internal temperature with a meat thermometer
Remove at 125°F for rare
Remove at 130°F to 135°F for medium-rare
Remove at 140°F to 145°F for medium
Transfer the steak to a plate or cutting board
Rest the steak for 5 to 10 minutes
Slice against the grain and serve