Preheat your grill (or oven) to 375°F (190°C).

Using kitchen scissors, cut down the back of the lobster tails to expose the meat.

Place the lobster tails on a tray, drizzle with melted butter, and sprinkle with minced garlic, salt, and pepper.

Place the lobster tails directly on the grill or in a baking dish in the oven. Grill for about 12-15 minutes or until the meat is opaque and slightly charred. Baste them with melted butter for the last few minutes of cooking.

While the lobster cooks, heat a skillet (cast iron is best) over medium-high heat.

Season your ribeye steaks generously with salt and pepper.

Sear the steaks for about 4-5 minutes on each side for medium-rare or until they reach your desired level of doneness. Add a tablespoon of butter during the last minute of cooking.

Let the steaks and lobster rest for about 5 minutes before serving.

Serve on a platter, garnish with freshly chopped parsley, and plate with lemon wedges.