• Set up your grill for two-zone cooking, with the temperature around 250-300°F.
• Season your steak with salt, pepper, and garlic powder on both sides and the edges.
• Split your lobster tails in half using a sharp knife and season with salt, pepper, and garlic powder.
• Place your steak on the indirect heat side of the grill. You want to cook the steak until it reaches an internal temperature of around 110°F, flipping halfway through so both sides are cooked evenly.
• Once the steak reaches an internal temperature of 110°F, place the steak directly over the charcoal and sear until an internal temperature of 130°F. Flip back and forth to build a nice crust. Remove the steak and rest while you cook the lobster.
• Place the lobster tails over direct heat and flip as needed. Cook the lobster until an internal temp of 135°F. Brush on garlic herb butter a few times.
• Once the steak and lobster are finished, slice the steak across the grain before plating with the lobster. I also like to brush on a little more garlic herb butter onto the lobster before serving.

For the Butter Sauce

• Combine melted butter, chopped parsley, thyme, minced garlic, and lemon juice in a bowl.