Remove steaks from the refrigerator and let them rest at room temperature for 30 minutes.
Pat the steaks dry with paper towels and season generously with salt and pepper.
Preheat your skillet or grill over medium-high heat until it reaches a temperature of about 450°F (232°C).
Add the oil or butter to the skillet, swirling to coat the bottom evenly.
Carefully place the steaks in the skillet or on the grill and let them cook undisturbed for 4-5 minutes.
Flip the steaks using tongs and cook for an additional 4-5 minutes for medium-rare.
If using herbs, add them during the last minute of cooking for extra flavor, basting with the pan juices.
Remove steaks from the heat and transfer them to a cutting board. Let rest for 5-10 minutes before slicing.
Slice against the grain and serve as desired, possibly with sides or sauces.
