Step 1:
Take the filet mignon out of the fridge and let it sit until it reaches room temperature (about 30 minutes).

Step 2:
Generously season the steak on all sides with salt and pepper.

Step 3:
Butterfly the lobster tails: snip the top shell down the middle with scissors, lift the meat over the shell, and season the meat with Old Bay, salt, and pepper.

Step 4:
Preheat the oven to 375°F. In a small saucepan, melt half a stick of butter with half the garlic, lemon juice, parsley, and Old Bay seasoning. Spoon this butter over the lobster tails.

Step 5:
Place the buttered lobster tails on a parchment-lined baking sheet and bake for 10 minutes.

Step 6:
Meanwhile, heat grapeseed oil in a cast iron skillet over high heat until shimmering. Add the steaks and sear for 2–3 minutes without moving them. Flip and cook another 30 seconds.

Step 7:
Add the remaining butter, garlic, thyme, and rosemary to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly for 2 minutes, until steaks reach 125°F for medium-rare (or preferred doneness).

Step 8:
Remove the steaks from heat and let them rest for 5 minutes before slicing.

Step 9:
Plate the steak and lobster together. Spoon extra Old Bay butter over the lobster if desired, and serve with lemon wedges