Remove the steak from the refrigerator 30 to 45 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a cast-iron skillet or heavy pan 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 for 3 to 4 minutes on the first side
Flip the steak and sear for 3 to 4 minutes on the second side
Reduce the heat if needed and add butter, garlic, or herbs if desired
Cook until the steak reaches your preferred doneness
Use a meat thermometer for accuracy
Remove the steak from the pan when it is 5 degrees below your target temperature
Let the steak rest for 5 to 10 minutes before slicing
Slice against the grain
Serve immediately