Preheat your oven to 400°F (200°C).

In a small bowl, combine the crushed black cardamom and smoked sea salt. Mix well to create the spice crust.

Pat the ribeye steaks dry with paper towels. Rub the olive oil all over the steaks, then generously coat both sides with the black cardamom and smoked sea salt mixture.

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 3-4 minutes on each side, until a nice crust forms.

Add the halved shallots to the skillet, cut-side down, and transfer the skillet to the preheated oven. Roast for about 10-12 minutes for medium-rare, or until your desired doneness is reached.

While the steaks are roasting, prepare the Merlot jus. In a saucepan over medium heat, combine the Merlot wine and beef stock. Bring to a simmer and reduce by half, about 10-15 minutes.

Once reduced, remove the pan from heat and whisk in the butter until melted and the sauce is smooth. Season with salt and pepper to taste.

Once the steaks are done, remove them from the oven and let them rest for 5-7 minutes.

To serve, place the ribeye steaks on a plate, spoon the roasted shallots alongside, and drizzle with the Merlot jus.

Garnish with fresh thyme leaves and enjoy your delicious toasted black cardamom and smoked sea salt-crusted ribeye!