John's site: http://johnkstuff.blogspot.com/
Rib-eyes are kind of expensive, so when they're on sale I get three and put the other two in the freezer. Of course it takes a day for frozen steaks to thaw in the refrigerator, and they only taste good if they're cooked when when they're at room temperature, inside and out.
You won't need olive oil for cooking the steak. Peanut oil , saffron, or canola are better for that because they resist scorching. Prepare the raw steak by basting it with a little (not too much) bit of oil and "Bull's Eye Original Barbecue Sauce" on both sides. These will seep into the cracks and aid the cooking. Put kosher salt and ground pepper all over it so that when you cook it a thin crust will form which will keep the juices in.
So that's it. Combine the steak and mushrooms on the plate and you're good to go. If you've followed directions, you should be facing an exquisitely juicy, medium-rare steak. And...Oh my Gosh, I forgot the dinner salad! Now's the time to vigorously shake or stir the pre-made vinaigrette, and pour it over the lettuce and tomato slices.
What to drink? A cabernet, definitely. Or how about that new Belgian beer that Trader Joe is selling? It's their own brand, and it's pretty good.
BTW: I watched several videos, read several articles, mooched steaks at John's house, and did a number of experiments on my own before settling on the advice in this video as the backbone of my steak regimen. Here's a link to what I consider the most helpful video. The guy who made it looks a lot like Bruce Timm. You don't suppose Bruce.....? Naaaaaaaw!