Remove steaks from the refrigerator 30 minutes ahead in order to reach room temperature for even cooking. Prepare the rest of your meal in the meantime.
When your steak has reached room temperature, pat dry with paper towels. This step will remove excess moisture in order to get the best sear possible.
Sprinkle salt and pepper onto both sides of the steak, rubbing in with your hands.
Turn on your ventilation/exhaust fan and place a cast iron skillet over high heat.
When the pan is hot, add the oil and swirl around to coat the pan.
Add the steaks and cook for 3-6 minutes according to desired doneness (see details above), spooning the juices on top from time to time to baste the meat.
Flip the steaks and add the butter on top along with the optional fresh herbs.
Cook 3-6 minutes more using an instant-read thermometer to check doneness.
Remove to a plate to rest for 5 minutes, covering with foil or another plate. This important step lets the juices to retreat back into the meat for the best texture.
Cut crosswise against the grain to serve. Enjoy!