Rub one side of each ribeye with cooking oil and add seasoning.
Spread cooking oil on the surface of the griddle. Place the ribeyes with the seasoned side down and press them with a griddle press to get a nice brown sear.
Oil and add seasoning to the side facing up. Flip the ribeyes when the first side is seared brown.
Move the ribeyes to one side of the griddle. Spread oil on the other side before placing sliced onions, mushrooms, and scapes. Season with pepper and salt, drizzle with cooking oil, and stir while cooking.
Continue flipping the ribeyes as needed. Place butter and rosemary next to the ribeyes. Melt the mixture and spoon some on top of each ribeye.
Remove the steaks from the griddle when the thermometer reads between 130 to 140 degrees Fahrenheit.
