One hour before serving remove steaks from refrigerator and packaging. Pat dry with a paper towel. Season all sides with salt and pepper. Place on elevated rack over a baking rack and let sit at room temperature for 1 hour.
To make herb butter, combine butter, garlic, parsley, thyme, lemon zest, lemon juice, Kosher salt and pepper in a small bowl. Set aside (Can be made 3 days in advance).
Preheat oven to 300⁰ F. Preheat a large skillet to high. Add 2 T. high smoke point oil. When oil begins to shimmer add steaks to pan. Sear 2-3 minutes or until steak has a browned crust and releases from the pan easily. Turn steak over and place pan in the preheated oven on the center rack. Cook for 15-17 minutes or until steaks are 130⁰. See Omaha Steaks Steak Cooking Chart for alternative steak cooking times.
Place a medium pot of water on high to boil. Generously salt the water – it should taste like the ocean – salty. Add broccolini, cook until crisp-tender or about 3 minutes. Remove from water with tongs. Place on paper towel lined plate to dry.
When steaks have reached desired temperature remove from oven, place on platter to rest for 10 minutes.
In a large skillet heat 2 T. olive oil to medium-high. Add garlic and red pepper flakes, cook until fragrant or about 30 seconds. Add butter and broccolini, season with salt and toss to coat. Remove broccolini from pan and place on serving platter.
Place skillet back on heat add remaining 1 T. olive oil, 1 T. butter to pan. When butter start foaming, add shrimp to pan, season with Signature Seafood Seasoning. Sautée shrimp 2-3 minutes or until shrimp starts to turn opaque. Flip shrimp and cook for 2 minutes. Remove pan from heat.
To serve, slice steak and place on plate. Top with 1 T. herb butter and 4 oz. cooked shrimp. Add broccolini to plate and serve.