1. Remove the steak from the refrigerator and let it rest for about 30 minutes to one hour.
2. Pat dry with paper towels to remove any excess moisture.
3. After that, season your meat cut properly with some salt and pepper (if you’d like to add any additional seasoning, then go right ahead, but don’t overdo it).
4. Place your skillet on the stove and let it heat for about 10 minutes; you could add a little bit of cooking oil or not in the pan and swirl the pan, so the oil spreads evenly.
5. Add the steak and let it cook for a few minutes; add some unsalted butter and let it melt in the pan.
6. Continue searing that side until it is golden brown, has a nice crust, and isn’t sticking to the pan before flipping it over and cooking the other side.
7. Add your fresh herbs to the pan with some butter and baste the steak with the liquid in the pan; continue flipping and basting for about 6 minutes or until you reach the internal temperature of about 125°F-130°F for medium-rare doneness.
8. Remove the steak and let it rest for about 5 minutes; after resting, carve the steak and serve however you’d like.

Making a tender steak on a stove is easy and if you’d still want more ideas and inspirations for your recipe, check out this video recipe.