Pat the steak thoroughly dry with paper towels to remove excess moisture. Season the steak generously with kosher salt on all sides and allow it to rest at room temperature for approximately 30 minutes. This step ensures even cooking and enhances flavor.

Place a cast-iron or stainless-steel skillet on the stovetop over medium-high heat. Allow it to heat until very hot and just beginning to emit light smoke, approximately 3 minutes. Proper preheating is essential for achieving a well-developed sear.

Pat the steak dry once more to eliminate any surface moisture. Carefully place the steak into the hot skillet, pressing down gently to ensure full contact with the cooking surface. Sear the steak for 2 minutes without moving it to create a golden crust. Flip and sear the opposite side for another 2 minutes.

For a rare to medium-rare steak, remove it from the skillet after approximately 4 minutes of total cooking time.

For a medium to well-done steak, reduce the heat to medium-low and continue cooking, flipping every minute, for an additional 2 to 6 minutes, depending on the desired internal temperature. Use a meat thermometer for precision: 125°F (rare), 135°F (medium-rare), 145°F (medium), or 155°F (well-done).

During the final 1 to 2 minutes of cooking, add the butter and fresh herbs to the pan. Tilt the pan slightly and spoon the melted butter repeatedly over the steak to infuse it with rich, aromatic flavor.

Remove the steak from the skillet and allow it to rest on a cutting board for several minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring optimal tenderness. Slice against the grain and garnish with a light sprinkle of flaky sea salt, if desired. Serve immediately.