Remove steaks from the fridge 30-60 minutes ahead of time to approach room temperature for even cooking.
When you're ready to cook, pat the steaks dry with paper towel to remove excess moisture.
Rub the steaks on all sides with 1 tablespoon oil. Then season both sides with salt and pepper.
Place a large cast iron skillet on medium-high heat. Turn on your ventilation/exhaust fan and wait 4-5 minutes until the pan is very hot.
Add the remaining 1 tablespoon oil to the pan and swirl to coat. Then carefully place the steaks in the hot skillet using kitchen tongs.
Sear for 3 minutes undisturbed to form a nice crust.
Flip the steak using tongs and sear 3 minutes more. Use the tongs to press the edges of the steak against the pan to render the fat.
Towards the end, add the optional garlic, butter and herbs to the pan, spooning the juices on top to baste the meat. Check doneness by inserting an instant-read thermometer into the middle of the steak: 120°F is rare, 130°F is medium-rare, 140°F is medium and 150-160°F is medium-well to well-done.**
Once the steaks have reached your desired doneness, remove to a plate or carving board. Cover with aluminum foil and rest for 5 minutes to let the juices redistribute through the meat.
Slice against the grain to serve.