On a cutting board or mat, season steak on each side with salt, pepper, garlic powder and onion powder.

Heat a cast iron skillet over medium-high heat. Add tbsp. of olive oil. Once oil is hot, add steaks to skillet and press down. Once steak has cooked for 2 minutes, add butter, garlic cloves and thyme sprigs to skillet. After steak has cooked for an additional 3 minutes, using tongs, flip and cook on other side for 4 minutes.

Reduce heat to medium, and spoon butter over steak. Continue to do this until temperature is 5 degrees less than desired temperature on an instant-read thermometer. Steak will cook an additional 5 degrees while it rests.

Let steak rest for at least 10 minutes before serving.

In a bowl, season shrimp with all-purpose seasoning. Do not over season. Shrimp is already flavorful itself.

In a 10 inch skillet, heat olive oil and 1 tbsp. of butter over medium heat. Sear shrimp for 2 minutes on one side, then flip and sear for 1 minute. Remove and set aside. Add 1 tbsp. of butter to skillet, then add lobster. Sauté lobster until it turns pink in color, shouldn't take no longer than 3 minutes. Remove and set aside.

Add 6 tbsp. of butter to skillet. When butter starts to melt, add white wine and clam juice. Let mixture come to a simmer. Slowly whisk in heavy cream and bring to simmer. Stir in salt, pepper, garlic powder, onion powder and smoked paprika. Reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally to prevent boiling over. Sauce will reduce and thicken. Taste and add more salt if you feel it needs it.

Stir in shrimp and lobster and let simmer for an additional 1-2 minutes.

Serve on top of cooked steak.