Thaw in refrigerator. Pat steaks dry and season food before grilling. Use sea salt and freshly cracked pepper or a steak seasonings/ rub. Sear the outside of your steaks over high heat and avoid moving them before ready. This helps with the flavor and juiciness. Use tongs or a spatula to turn your meat on the grill - poking with a fork can damage the meat. Always wash utensils used on raw meat or have separate utensils. Close your grill cover as much as possible while cooking to maintain a temperature around 450F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill 40% of the time after you turn over the steak. This will give you an evenly cooked steak. After grilling, place your finished steak on a clean plate - never put cooked steak on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to "rest" tented with foil for 5 minutes between cooking and eating. This will help the juices redistribute for the best-tasting and juiciest steak.
Cold Water Lobster Tails
Broil: Thaw lobster tails in refrigerator. Preheat broiler, position top rack 3-4 inches from heat source or preheat grill to medium. Butterfly tails by cutting down through middle of hard shell with a sharp knife. Cut through flesh but not underside membrane. Hold tail in both hands and open flat. Brush lightly with melted butter or olive oil. For broiling, place lobster tails on broiler pan shell side down. Broil for 6-7 minutes. For grilling, place flesh side down on grill and cook for 7-9 minutes, flipping when necessary if flare up occurs.
Stove Top: From frozen; bring 2 quarts of water to a boil in large saucepan. Remove plastic wrap from frozen tails and place in boiling water. Return to a boil, reduce heat to a simmer and cook tails for 12-15 minutes until meat is opaque in color.