Steak and Lobster Dish

Place cooked lobster meat in clarified butter; set aside

Adjust oven rack to lower-middle position, place a rimmed baking sheet on the rack. Preheat oven to 450º F.

Trim steaks and pat dry with paper towels. Rub each side of the steaks with olive oil. Season generously with salt and pepper to taste. Wrap one piece of bacon around each steak and secure the ends with a wooden toothpick.

On the stovetop, heat a 10-inch skillet (not non-stick) over high heat until very hot. Place the steaks in the hot skillet and pan-sear, without moving the steaks, until each side in well browned, about 3 minutes per side. Once both sides are nicely encrusted, remove the pan from the heat source; using tongs, transfer each steak to the heated baking sheet in the oven.

Roast 2 to 4 minutes for very rare, 4 to 6 minutes for rare, and 6 to 8 minutes for medium rare. Transfer steaks to a serving platter, tent loosely with foil, allow to rest for 5 minutes before serving.

Meanwhile, reheat lobster meat and butter in a saute pan until warm.