Allow the filet mignon steaks to come to room temperature for about 30 minutes before cooking. This ensures even cooking.

In a small bowl, combine the minced garlic, lime zest, sea salt, and black pepper. Mix well to form a paste.

Pat the steaks dry with paper towels. Rub the garlic and lime zest paste evenly over both sides of each steak.

If using a grill, preheat it to high heat. If using a skillet, heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat until shimmering.

For the grill: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness. For the skillet: Sear the steaks for about 4-5 minutes on each side for medium-rare. Use tongs to flip the steaks only once to ensure a good crust forms.

In a small bowl, mix the softened butter, smoked honey, and finely chopped rosemary until well combined.

Once the steaks are cooked to your desired doneness, remove them from the heat and let them rest for about 5 minutes. This allows the juices to redistribute.

Top each filet mignon with a generous dollop of the rosemary-infused smoked honey butter. Serve with fresh lime wedges on the side.