Bring the Steak to Room Temperature

Remove the steak from the fridge about 30 minutes before cooking.Pat it completely dry with paper towel. This is key for a good crust. Season generously on both sides with salt and pepper. I love to let is sit for 5-10 minutes before searing.

Heat the Pan

Place a cast iron skillet over high heat until very hot.Add the oil and swirl to coat the pan.

Sear Lay the steak in the pan and do not move it. Sear the first side for 2½–3 minutes, until a deep brown crust forms. Flip and sear the second side for 2–2½ minutes. If the steak has a fat cap, hold it upright with tongs and render it for about 30 seconds.

Butter Baste Lower the heat to medium.Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak continuously for 45–60 seconds.

Rest

Transfer the steak to a cutting board and let it rest for 8–10 minutes. This keeps the juices inside the meat.

Slice & Serve Slice against the grain and finish with flaky salt if desired.