Preheat your grill or a cast-iron skillet over medium-high heat.

In a dry skillet, toast the cumin seeds over medium heat for about 2-3 minutes until fragrant. Remove from heat and let cool slightly. Once cooled, crush the cumin seeds with a mortar and pestle or the back of a spoon.

In a small bowl, combine the crushed cumin, smoked paprika, salt, and black pepper. Mix well.

Rub the filet mignon steaks with olive oil, then season generously with the spice mixture on both sides. Allow the steaks to sit at room temperature for about 15-20 minutes to absorb the flavors.

While the steaks are resting, prepare the lime-infused herb butter. In a medium bowl, combine the softened butter, lime zest, lime juice, parsley, and cilantro. Mix until well combined, then shape into a log and wrap in plastic wrap. Refrigerate until firm.

Grill or sear the filet mignon steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Once cooked, remove the steaks from the heat and let them rest for 5 minutes.

Slice the chilled herb butter into rounds and place atop each filet mignon steak just before serving.

Serve immediately, garnished with additional herbs if desired.