Succulent Steak and Scallops with Herb Butter

Pat the ribeye steak dry and season both sides with salt and pepper. Allow it to rest at room temperature for 30 minutes.

Pat the scallops dry, season them with salt and pepper, and transfer them to a paper towel-lined plate. Refrigerate for 30 minutes to chill.

In a small saucepan, melt 3 tablespoons of unsalted butter over low heat. Add minced garlic, finely chopped parsley, finely chopped chives, and crushed red pepper. Stir and season lightly with salt and pepper.

In a cast iron skillet, heat 1 tablespoon grapeseed oil over medium-high heat until shimmering. Add the steak and cook without moving it for 3 minutes, until a deep, golden crust forms. Flip and cook for an additional 2 minutes.

Add 1 tablespoon of unsalted butter to the skillet and baste the steak with melted butter for 30 seconds to 1 minute. Transfer the steak to a plate, tent loosely with foil, and let it rest for 10 minutes.

Carefully wipe out the skillet with a paper towel and heat another tablespoon of unsalted butter. Once melted, add the scallops in a single layer, cooking them for 1-2 minutes per side until they develop a deep golden crust. Transfer to a plate.

Slice the ribeye steak against the grain, arrange on a serving plate alongside the seared scallops, and spoon the garlicky herb butter over both. Sprinkle with flaky sea salt, if desired, and serve immediately.