Pat the steak dry with paper towels
Season both sides generously with salt and pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet over medium-high to high heat
Add a small amount of high-smoke-point oil
Place the steak in the hot pan
Do not move it until a crust forms
Cook the first side for 2 to 5 minutes, depending on thickness
Flip the steak with tongs
Cook the second side for 2 to 5 minutes
Add butter, garlic, and herbs if desired
Spoon the melted butter over the steak while cooking
Check doneness with a meat thermometer
Remove the steak from the pan when it reaches the desired temperature
Rest the steak for 5 to 10 minutes before slicing
Slice against the grain and serve