- 1
Rub steak with coarse salt and black pepper. Let steak stand at room temperature 30 minutes.
- 2
Butterfly the lobster tails: cut down the middle of the tail lengthwise with kitchen shears, opening shell as you go. Flip the tail over and press to crack shell on the bottom. Carefully pull the lobster tail meat out the top, leaving a small part attached to the tail fin. Layer meat on the top of the shell. Set aside.
- 3
Heat 2 Tbsp. butter and thyme sprigs in medium nonstick skillet over medium-high heat. Add steak and cook to desired doneness (3 to 4 minutes per side for medium-rare). Transfer steak to plate.
- 4
Add 2 Tbsp. butter to skillet and add lobster tails flesh side down. Sear for 2 minutes or until flesh is golden. Flip tails, cover skillet and cook an additional 2 minutes or until meat is cooked through. Transfer lobster tails to plate.
- 5
Add shallot to skillet and sauté until slightly softened, scraping up browned bits. Add wine and boil until liquid is reduced by half, stirring often, about 1 minute. Add broth and boil until sauce is thickened, about 2 minutes. Season sauce with salt and pepper.
- 6
Cut steak against grain into ½ inch-thick slices. Serve with lobster and sauce.
