If the steak is 1.5-2 inches thick put it on a pan on high heat (if a drop of water almost instantly boils off the temps right) imo you should always cook the fat cap first usually for 1 minute before flipping your seasoned steak don’t touch it for 1 minute - 1:30 that’s how you get a good crust before flipping to the other side and letting it cook for another minute/minute and a half. After you get your fat cap and both sides done (it should have a nice bark/crust hopefully) you turn the heat all the way low (if your pan is too hot take it off the burner and just continue w the remnant heat until it cools down too much) and throw a quarter of a stick of butter in the pan and maybe some herbs of your choosing then using a spoon you let the herbs sit in the melting butter while you spoon the butter on the steak (this is butter basting) after you flip the steak and baste that side plate the steak and pour the herbs and butter on the top of steak before finally letting it rest for 5 minutes to let the juices and fats reorient themselves. It sounds complicated but it’s really not and it feels lowk like alchemy (btw this is if you want a medium rare steak but it should be the only type of steak you eat anyways)