Start by placing 1 cup of softened unsalted butter in a mixing bowl. Add 2 tablespoons of Tony Chachere’s Original Creole Seasoning, 1 teaspoon of smoked paprika, 2 cloves of minced garlic, 1 tablespoon of fresh lemon juice, 1 teaspoon of Worcestershire sauce, and 2 tablespoons of chopped fresh parsley. Mix all ingredients thoroughly until combined. Shape the mixture into a log using parchment paper, and chill it in the refrigerator for at least 1 hour until firm.

While the butter chills, mix together 2 tablespoons of Tony Chachere’s Original Creole Seasoning and 1 tablespoon of smoked paprika in a small bowl. This dry rub adds a flavorful kick to the beef. Set it aside for now.

Remove your ribeye or filet mignon from the refrigerator 30 minutes before cooking. Pat the steak dry with paper towels, then drizzle olive oil all over it. Generously coat both sides of the steak with the Cajun dry rub, pressing it in.

Preheat your grill or cast iron pan to high heat (around 450°F). Once hot, carefully place the steaks on the cooking surface and grill for 3 to 4 minutes per side for a beautiful medium-rare finish. Use a meat thermometer to check for an internal temperature of 125°F. Let them rest for 5 to 10 minutes after cooking.

While the steak rests, get your lobster tails or large shrimp ready for grilling. Lightly season them with salt, pepper, and a sprinkle of the dry rub. Grill lobster tails for about 5 to 6 minutes or shrimp for 2 to 3 minutes per side until cooked through.

Once everything is beautifully cooked, arrange the resting steak and grilled seafood on warm plates. Top each serving with slices of the chilled Cajun compound butter. Serve immediately.