Bring your ribeye up to room temperature on a plate. (This will ensure even cooking of your steak.)
Once at room temperature, season heavily with salt and pepper and dip into the dried mushroom crust. Coat evenly on both sides.
Meanwhile, heat a cast-iron pan on high until it begins to smoke. Add oil, then begin to cook steak starting with the fat cap side down to help render out the fat.
Once fat cap is rendered and caramelized, flip it to the other side and cook it until caramelized. Flip the steak over, add the remaining mushrooms, and roast the pan in the oven until the internal temperature of the steak is 120° (roughly mid-rare).
Meanwhile, in a small sauce pot, warm the popcorn purée. Remove the steak from the oven, place back on the burner over high heat, and add the butter, garlic cloves, and sprigs of rosemary and thyme.
Allow the butter to brown in the pan and tilt pan toward yourself at a 45-degree angle. Baste the steak and mushrooms in the garlic- and herb-infused brown butter.
Remove the steak and mushrooms from the pan and allow the meat to rest for roughly 5 minutes, preferably on a resting rack.
While the steak is resting, remove the okra and garlic from Mason jar and slice the okra long ways to expose the seeds. Remove some of the pickled garlic from the skins as well.
Add ribeye to the plate. Drop dollops of the black garlic mixture on the plate and top with okra. Finish with an optional sprinkle of Maldon salt over everything.