Bring the steak to room temperature by letting it rest for 30-60 minutes before cooking. Pat dry with paper towels.

Butterfly the lobster tails by rinsing the lobster, cutting through the hard tail with kitchen shears down to the fin but not cutting through the fin. Carefully pull open the shell and loosen the meat on both sides. Pull the meat up over the shell. We highly recommend you read our full tutorial on how to butterfly lobster tails post and watch our video if this is your first time.

Generously season the lobster tails with salt, ground black pepper, and paprika. Keep in the fridge until ready to cook.

Make the garlic compound butter by combining ¼ cup softened butter, 2 teaspoons minced garlic cloves, and 1 tablespoon minced parsley in a small bowl. Set aside until the steak and lobster recipe is done.

Preheat your oven to 400°F (200°C).

Season the filet mignon steaks on both sides with salt and pepper. In a large cast iron skillet, heat the olive oil over medium-high heat.

When the pan is hot, add the filet mignon steaks and cook them for 3-4 minutes on each side, or until they are golden brown and have the perfect sear. Don't peek! In the last 2 minutes of cooking time, add 1 tablespoon of butter, 1 teaspoon minced garlic, and 1 teaspoon of fresh parsley to the pan.

Transfer the cast iron skillet with the steaks to the oven and bake for an additional 5-6+ minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Remove the steak from the oven, loosely cover it with aluminum foil, and let it rest on a cutting board.

Place the lobster tails in a separate broiler-safe dish and top each with a pat of butter, if desired (optional). Broil for 1 minute per pound, or until the meat is fully cooked to 140°F and the shells are lightly browned. Our 5-ounce tails took 5 minutes to cook.

Serve with the softened compound butter on the side or you can melt it like a sauce and drizzle it on top. Side dishes such as salad, steamed veggies, and breadsticks are great ideas. Enjoy!