Pat the ribeye steaks dry with paper towels. In a small bowl, mix the toasted cardamom and smoked sea salt. Rub this mixture evenly over both sides of the steaks.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side until a brown crust forms. Remove the steaks from the skillet and set aside.

In the same skillet, add the pomegranate juice, balsamic vinegar, honey, and ground black pepper. Stir well and bring the mixture to a simmer. Cook for about 8-10 minutes until it reduces and thickens slightly.

Preheat your oven to 300°F (150°C). In a large oven-safe pot, place the seared ribeye steaks. Pour the reduced glaze over the steaks. Add the beef broth and fresh rosemary sprigs. Cover with a lid and transfer to the oven. Braise for 2-3 hours until the steaks are tender.

While the steaks are braising, prepare the scallions. Heat a grill pan or outdoor grill over high heat. Toss the scallions in a little olive oil and grill for about 2-3 minutes until charred and tender. Remove from heat and set aside.

Once the steaks are done, remove them from the pot and tent them with foil to keep warm. Strain the braising liquid into a saucepan and bring it to a simmer over medium heat. Whisk in the butter until melted and the sauce is glossy.

Slice the ribeye steaks and arrange them on a serving platter. Drizzle the charred scallions over the top and spoon the rosemary jus around the steaks. Garnish with fresh pomegranate seeds and rosemary leaves.