Allow steak to come to room temperature by letting it rest on a plate for 30 minutes (15 minimally).
Blot the steak dry with a paper towel; salt and pepper liberally on both sides.
Get a cast iron (or other heavy bottomed) skillet very hot over high heat.
Melt 1/2 tablespoon butter in the pan and add the steak.
Let it sear on one side without moving it for four minutes. Flip, and sear the other side for four minutes. Sear the sides for a minute or so each.
At this point, the steak will be medium-rare. If you want it cooked more than that, continue to heat until desired doneness.
Remove from skillet and let rest for at least ten minutes.
While steak is resting, melt remaining butter (2 tablespoons) in the skillet over medium heat. The butter will begin to brown after a minute or so, since the skillet is so hot. Add the beef broth (1/2 cup) and stir using a flat spatula or wooden spoon to scrape up the browned bits from the bottom of the pan.
Slice steak against the grain and drizzle with pan sauce.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.