Rub both sides of the steak with lime juice and the Original seasoning, or seasoning of your choice.

Coat the outside edges with the pepper. Cover the steak and place in the icebox for 1 hour.

Remove the steak from the icebox and let warm about 2 hours or until room temperature (about 70 degrees F), to ensure an even cooking.

Meanwhile, add 1 stick of softened butter to a medium bowl. Mash with a fork to smooth. Stir in the garlic, rosemary, thyme, green onion and ancho chili.

Spoon the butter mixture on a piece of plastic wrap and form into a log. Cover with the wrap and place in the icebox for 1 hour to chill.

Add the remaining tablespoon of butter and avocado oil to a cast iron skillet over medium-high heat. When the butter and oil mixture first begins to brown add the steak to the skillet. Cook for 4 minutes then flip and cook an additional 4 minutes.

Flip the steak over and place 2 tablespoons of the herb butter in the skillet and 1 tablespoon on top of the steak.

Cook for 2 minutes, basting the steak with the melted butter constantly.

Flip the steak over, place 1 tablespoon of the herb butter on top of the steak and 1 tablespoon of herb butter in the skillet. Cook for 2 minutes, basting constantly.

Remove the steak from the skillet and let rest for about 5 minutes.

Meanwhile, return to the skillet and reduce to medium heat. Stir in the mushrooms with the leftover butter and cook for about 4 minutes, or until slightly softened, stirring occasionally. You can add more herb butter while cooking, if needed.

Serve the steak warm topped with mushrooms, if desired.