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 grill over high heat
Add a small amount of high smoke point oil to the pan if using a skillet
Place the steak on the hot surface
Cook without moving for 3 to 5 minutes
Flip the steak and cook the other side for 3 to 5 minutes
Sear the fat edge for 30 to 60 seconds
Reduce heat or move to indirect heat if needed to finish cooking
Cook until the internal temperature reaches your preferred doneness
Remove the steak from the heat
Add butter, garlic, and herbs if desired
Rest the steak for 5 to 10 minutes
Slice against the grain and serve