Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Let the steak sit at room temperature for 20–30 minutes
Preheat a skillet over medium-high heat
Add 1–2 tablespoons of high-smoke-point oil
Place the steak in the pan and sear without moving for 2–4 minutes
Flip and sear the second side for 2–4 minutes
Sear the edges briefly (about 30–60 seconds total)
Reduce heat to medium and continue cooking until desired doneness
Check doneness with a meat thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (66–68°C)
Well-done: 160°F+ (71°C+)
Optional: For last 1–2 minutes, add 1–2 tablespoons butter, plus garlic and/or thyme, and spoon the melted butter over the steak
Transfer steak to a plate
Rest 5–10 minutes
Slice against the grain and serve