That's the most simple way, just salt and maybe pepper seasoning. No messing around with butter and herb bastings or pan sauces. Just a quick sear and a turn or two. The meat should be out of that pan within 10 minutes.

It all depends on how much effort you're willing to put into cooking. If the meat is lean then a butter baste will help improve flavour. But if you can't be bothered doing that then a knob of butter on top the steak after cooking is an option.