I love prime rib. It's my favorite "steak", but it's not actually "steak". It's a rib roast that has been sliced, and is usually served with horseradish sauce and "Au Jus".
Au Jus is a dipping juice made from beef broth.
There are several ways to make Au Jus; I made some by heating up some beef broth with Worcestershire sauce on the stove to a boil, then reducing the heat to a simmer, and allowing the broth to "reduce".
So when I went to the store to get a "prime rib" roast, the butcher suggested to me that bone-in ribeye was the same cut of meat, only sliced into steaks, and was two dollars a pound cheaper.
I don't know if that was correct or not, but, that was what he told me. And, it was two dollars a pound cheaper.
So I got the bone in ribeye steaks. Now, steaks definitely cook differently than roast, so I did not expect it to be exactly the same as the prime rib I love to order from a restaurant.
But I cooked it similarly. I stacked the two steaks on top of each other in an open roasting pan, and roasted them in the oven at 250 degrees until they were pink.
When I first tasted it, I decided it needed more flavor, so I put Worcestershire sauce directly on it.
I read later that it would have been more flavorful had I seasoned the meat with garlic cloves and black peppercorns before putting it in the oven.
Other than that, it wasn't exactly the same as in a restaurant (and it wouldn't be, since steaks indeed cook differently from roast), but it was just about.
Especially with the horseradish sauce!