Start by taking the steak out of the refrigerator and allow it to come to room temperature for about 30 minutes. Pat the steak dry using paper towels, then season generously with salt and black pepper on both sides.

Place a heavy skillet (cast iron preferred) on medium-high heat. Add the olive oil or butter and wait until it shimmers or the butter is fully melted and bubbling.

Carefully place the steak in the hot skillet. Let it sear without moving it for about 3-4 minutes to form a crust.

Using tongs, flip the steak to the other side. Add garlic cloves and fresh herbs to the pan if desired. Tilt the pan slightly and baste the steak with melted butter or oil for added flavor. Cook for another 3-4 minutes for medium-rare.

Check for doneness with a meat thermometer, aiming for an internal temperature of 130-135°F (54-57°C) for medium-rare.

Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute.

After resting, slice against the grain and serve your perfectly cooked steak with your favorite sides.