1. Place steak on a plate on the counter to warm up for about 30 minutes before starting to cook. Preheat oven to 400 degrees.

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2. For the steaks: Add rock salt, peppercorns, dried garlic, dried onion, fennel, and red chili pepper flakes to a mortar or pestle, then coarsely crush seasonings. Alternatively you could use a spice grinder or use your favorite store-bought steak rub instead. Drizzle tops of steaks with extra virgin olive oil, then generously sprinkle on spice rub and rub into steaks. Repeat on the other side.

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3.  Heat a large, oven-safe cast iron or heavy-bottomed skillet over medium-high heat until very hot then add butter. Once melted, add steaks then sear until a golden brown crust has formed on the bottom, 2 minutes. Flip steaks then place entire skillet into oven and roast for 10 minutes for medium doneness (adjust roasting time up or down depending on how thick your steaks are - ours were 2" thick.) Remove steaks to a plate to rest while you prepare the rest of the dish.

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4. For the pan sauce: Place hot skillet back over medium-high heat then add shallots and saute for 30 seconds. Add rosemary, garlic, and wine then simmer until wine is reduced by half. Add beef broth then simmer until sauce is thickened and reduced, 7-9 minutes. Add butter, taste then add salt and pepper if necessary, and then set aside.

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5. For the scallops: Pat scallops very dry between layers of paper towels then season with salt and pepper on both sides. Melt butter and extra virgin olive oil in a large skillet over medium-high heat then add scallops and sear for 90 seconds. Flip then sear for 90 more seconds.

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6. Plate steaks and scallops on two plates then drizzle pan sauce over steaks and serve.