get a ribeye, season with salt and pepper a good bit, you can use thyme if you want. cast iron skillet, cook it medium rare and while cooking baste it with butter. use oil to start, wait till it starts to sizzle before throwing steak on and instead of 3 mins each side, do about 1 and flip, then flip again and start to melt a good portion of butter over the steak. as it cooks and butter melts, keep using spoon to pick up butte spilling into pan and continue to pour it back on. flip after 2 mins then continue for the other 2, use more butter if you will. i like to use half portion for one side then half for the other. once it’s cooked 6 mins you’re ready to go. when not doing this method i like to make a mushroom sauce to pour over the steak. that’s honestly my favorite way but it’s a bit rich so i try to space it out.