Let steak stand at room temperature for 30 minutes. When ready to sear, heat a cast iron skillet over medium-high heat and pat steak dry with paper towels.
Use this method to perfectly sear a steak. Every. Single. Time.
Season steak, on both sides, with salt and pepper.
Add 1 to 2 tablespoons olive oil to hot cast iron. Swirl the oil in the pan and heat until oil begins to shimmer.
Add steak to hot skillet. Cook for 2 to 3 minutes on each side or until ad deep brown crust forms. Reduce heat to medium; add 1 tablespoon butter and desired fresh herbs.
Tilt pan so juices pool on one side. Spoon juices over steak continuously to baste. Cook steak to desired doneness (130 for medium-rare, 140 for medium, or 150 for medium-well).
Transfer steak to a platter and loosely cover with foil. Allow steaks to rest for 5 to 10 minutes before serving.