Remove the steak from the refrigerator 20 to 30 minutes before you're ready to cook it.
Place a cast iron pan or good quality stainless steel pan on the stove over medium-high heat.
When the pan is hot, add the oil.
When the oil is smoking, lay the steak in the pan and leave it alone for one minute.
After one minute, wiggle the steak around to make sure it's not sticking.
When the steak has cooked for exactly 3 minutes, go ahead and flip it over to the other side.
Let it cook for three minutes exactly the same way as the first three minutes. If at any point it appears to be cooking too hot, turn the heat down a bit. (see notes)
Remove the pan from the heat, and place the steak on a cutting board to rest.
Immediately pour a half a cup of white wine into the pan to deglaze it. Add the garlic.
Use a wooden spoon to scrape up all of the bits at the bottom.
When the wine has reduced by half, remove the pan from the heat, and add the butter along with a pinch of pepper.
Shake the pan vigorously back and forth to emulsify (or combine) the sauce.
When the butter has completely melted and the sauce has thickened, add the cilantro and stir to combine.
When the steak has rested for 5 to 10 minutes, cut it thick slices and arrange it on your plate.
Drizzle the sauce over the steak and enjoy!