Choose a well-marbled steak: ribeye, strip, or filet
Use a steak at least 1 to 1.5 inches thick
Pat the steak completely dry
Salt the steak generously on all sides
Let the steak rest at room temperature for 30 to 60 minutes
Preheat a cast iron skillet or grill until very hot
Add a small amount of high-smoke-point oil if using a skillet
Sear the steak without moving it for 2 to 4 minutes per side
Sear the edges briefly
Add butter, garlic, and herbs during the last minute if desired
Baste the steak with the melted butter
Cook to the desired internal temperature
Remove the steak from heat before it reaches the final target temperature
Rest the steak for 5 to 10 minutes
Slice against the grain
Serve immediately