1 bone-in ribeye, about 1½–2 inches thick (roughly 1½–2 lb)
1½–2 tsp Cookies Buttery Steakhouse seasoning
1 tbsp neutral oil
1 tbsp butter
2 thyme sprigs
Pat the steak dry and season on all sides. Let stand 30 minutes while a cast-iron skillet heats over medium-high. Add oil and sear the steak 3–4 minutes per side, including the fat edge. Lower heat, add butter and thyme, and baste until the thickest part reaches the desired temperature. For a pink center, pull at about 130°F for medium-rare, accounting for carryover heat. Rest 10 minutes, then slice against the grain and serve with mushrooms and peppers.
Cooking time will change with thickness; use a thermometer.
