Choose a steak about 1 to 1.5 inches thick
Pat the steak completely 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 lay it away from you
Do not move the steak for 2 to 4 minutes
Flip the steak once the first side is deeply browned
Cook the second side for 2 to 4 minutes
Sear the edges briefly with tongs if needed
Add butter, garlic, and herbs in the last minute if desired
Spoon the melted butter over the steak while finishing
Check for medium-rare doneness with an instant-read thermometer at 130 to 135°F
Remove the steak from the pan when it reaches 125 to 130°F
Rest the steak on a plate or cutting board for 5 to 10 minutes
Slice against the grain and serve