One of my favorite methods: I heat the cast iron pan quite hot, toss in some fat (here I don't prefer butter because it smokes too easily--ghee, lard or bacon grease are good, though), then the steak. Cook until browned on one side, flip, and finish to medium rare. (There's a handy tip for sensing the rareness by gently prodding the steak, then comparing the resistance to the fleshy part of your hand between your thumb and index finger in various states of fist clenching: wide open/relaxed = rare; gently closed = medium/medium rare; tightly clenched = ruined...er..."well." This technique is hard to describe in words, but so easy to demonstrate visually!).
Next comes the fun part. While the steak is resting on the plate, I toss in some finely chopped shallots--a couple tablepoons--and saute until translucent and just beginning to brown. (Leeks or onions would be tasty, but shallots are nice because they contribute their flavor, then get out of the way, all but disappearing into the sauce.) Then a modest pour of dry vermouth, scrape up the yummy browned bits off the bottom of the pan (the "fond"), and simmer to reduce and drive off the alcohol. When it starts to get syrupy, I toss in a couple tablespoons of cold butter, turn off the heat, and whisk the butter around to melt. The cold butter will cause the sauce to thicken. Add salt and pepper as desired, and pour over the steak. A classic (and deceptively easy) French pan sauce. Add mustard if you like, or capers, or nothing else at all. The sauce is delicious any way it turns out--even if it breaks, it will still taste as good as the high-quality grass-fed butter you used!