Generously season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly rub 1 tbsp olive oil over both sides to help form a crust.

Preheat pan or grill

Preheat a heavy skillet (cast iron preferred) over medium-high heat or heat an outdoor grill to high (about 500°F / 260°C). The pan or grates should be very hot so the steak sizzles on contact.

Sear and cook

Place the steak on the hot skillet or grill and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and add 1 tbsp unsalted butter, 2 smashed garlic cloves, and 1 sprig thyme or rosemary to the pan (or place butter on the top of the steak if grilling). Continue cooking for another 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time +/- for desired doneness.

Baste and rest

While the steak finishes, tilt the pan and spoon melted butter and aromatics over the steak for 30–60 seconds to baste. Remove steak to a cutting board, tent loosely with foil, and rest for 6–8 minutes before slicing (retains juices and finishes carryover cooking).

Lobster

Prepare lobster tail

If lobster tail is whole, use kitchen shears to cut down the top center of the shell lengthwise to the base, stopping at the fins. Carefully pull shell apart and lift the meat, resting it on top of the shell (butterfly). Pat the meat dry.

Season lobster

In a small bowl, mix 2 tbsp unsalted butter (melted), 1 tsp lemon juice, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Brush half of this mixture over the lobster meat.

Cook lobster

Set oven to broil (high) with a rack 6 inches from the element, or preheat a grill to medium-high. Place lobster tails meat-side up on a baking sheet or grill. Broil or grill for 6–10 minutes depending on tail size: cook until meat is opaque, firm, and an internal temp of 140–145°F (60–63°C). Baste once halfway with remaining butter mixture.

Finish

Remove lobster from heat, brush with any remaining butter, and let rest 1–2 minutes. Serve with lemon wedges.

Seasonal Vegetables

Prepare vegetables

Trim and clean about 1 cup of seasonal vegetables (e.g., snap ends of asparagus, peel baby carrots, trim broccolini). Pat dry.

Cook vegetables

Toss vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in a 425°F (220°C) oven for 10–12 minutes, turning once, until tender-crisp and lightly caramelized. Alternatively, sauté in a hot skillet for 6–8 minutes until tender-crisp.

Finish

Remove from heat, squeeze a little lemon juice from the lemon wedges over the vegetables, and sprinkle with chopped parsley if using.

Plating & Finishing

Slice the rested steak against the grain into 1/4–1/2-inch slices. Arrange steak slices and lobster tail on warm plates alongside the seasonal vegetables.

Drizzle any steak pan juices over the steak, add a small pat of butter to the lobster if desired, sprinkle flaky sea salt over the steak, and garnish with a lemon wedge and chopped parsley.