Rib – Eye Steak & Broiled Scallops Recipe

Bring to room temperature

Remove the rib-eye from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels to remove excess moisture — a dry surface browns better.

Season

Generously season both sides of the steak with kosher salt (about 1 tbsp total) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get very hot for 5 minutes. Preheating is essential for good sear.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the steak away from you into the pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Butter-baste

Reduce heat to medium. Add 1 tablespoon butter, crushed garlic clove, and the thyme/rosemary sprig. Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly for 1–2 minutes to flavor the crust.

Finish to temperature

Continue cooking, flipping as needed, until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 6–10 minutes to allow juices to redistribute before slicing.

Prepare broiler and pan

Position an oven rack 4–6 inches (10–15 cm) from the broiler element. Preheat the broiler on high. Line a broiler pan or rimmed baking sheet with foil and brush lightly with 1 tsp olive oil to prevent sticking.

Season scallops

In a small bowl, whisk together the 2 tbsp melted butter, 1 tsp lemon juice, 1 tsp minced garlic, 1 tbsp chopped parsley, 1 tsp kosher salt, and 1/2 tsp black pepper. Place the patted-dry scallops on the prepared sheet and brush both sides with half of the butter mixture.

Broil

Place the scallops under the preheated broiler. Broil for 2–3 minutes on the first side until the tops are set and beginning to brown. Brush the tops with remaining butter mixture and broil an additional 1–2 minutes until just opaque through the center and lightly browned on top. Avoid overcooking — total broil time typically 3–5 minutes depending on scallop size and broiler strength.

Finish

Remove scallops from the oven. Sprinkle with a little extra chopped parsley and, if desired, a small pinch of flaky sea salt. Serve immediately.

Slice the rested rib-eye against the grain into 1/2-inch slices. Arrange slices on a warm plate and place the broiled scallops alongside or on top of the steak as desired.

Serve with lemon wedges for squeezing over the scallops and steak. Optionally sprinkle a small pinch of flaky sea salt over steak slices right before serving for added texture and flavor.