Dry the steak, trim off excess fat, and rub both sides lightly with oil. Arrange the steak in the pan.

Preheat broiler to high, and set the steak so its surface is close under the heat element.

Rapidly brown the top - about 2 minutes. Remove cooking fat with a bulb baster or spoon (so it will not catch fire in the pan). Season lightly with salt and pepper, turn, and brown briefly on the other side. Season this side lightly, baste with the fat in the pan, sprinkle on the herbs.

*Ahead-of-time note: May be prepared in advance to this point.

Turn the oven thermostat to 375°F, and set the steak in the upper third level to finish cooking for 15 to 20 minutes, turning and basting for 15 to 20 minutes, turning and basting once. It will be done to a rosy rare at 125°F on your meat thermometer.

Remove the steak to a warm platter and let it rest 5 minutes or so before carving, so that the juices will retreat back into the flesh.

*Ahead-of-time note: After its rest you can then hold it at 120°F or less for a good hour before serving.

Meanwhile, spoon the cooking fat out of the baking dish, pour in the wine and stock, and boil over high heat on top of the stove, scraping up coagulated juices. In a few seconds, remove from heat, swirl in the optional butter, pour over the steak, and serve.