Choose a well-marbled cut like ribeye, strip, or filet
Bring the steak to room temperature for 20 to 30 minutes
Pat the steak completely dry with paper towels
Season generously with kosher salt and black pepper
Preheat a heavy skillet or grill until very hot
Add a small amount of high-smoke-point oil
Sear the steak without moving it to build a crust
Flip once and sear the other side
Sear the edges if the steak is thick
Add butter, garlic, and herbs near the end if desired
Baste the steak with the melted butter
Cook to the desired internal temperature
Remove the steak from heat before it is fully done
Rest the steak for 5 to 10 minutes
Slice against the grain
Serve immediately