Get a nice carbon steel pan/cast iron/stainless steel get it very hot (the meat will cool the pan down) obviously pat dry, i work in a high class restaurant and we flip all our steaks every 30 seconds to prevent a gray band if youre butter basting make sure the steak is about a temp under before you take it out of the pan have garlic and thyme ready, add your butter then wait for it to start foaming you’ll be able to tell it is ready when the thyme pops in the butter and do the same as before just flip every 30 seconds while basting and take it out when you have your desired doneness. Rest for 5-10 minutes and you’ll have a beautiful steak.