INGREDIENTS
2
(12- to 14-ounce) rib-eye or new york strip steaks
2
(4- to 6-ounce) shell-on lobster tails
2 tbsp
Chives, fresh
1/4 cup
Flat-leaf parsley, fresh
1
Lemon, wedges
1 1/2 tsp
Oregano, fresh
1 tbsp
Rosemary, fresh
1 tbsp
Lemon juice
1/2 tsp
Black pepper, ground
3/4 tsp
Sea salt, coarse
1 1/2 tsp
Olive oil, extra-virgin
4 tbsp
Butter, unsalted