Prepare the steaks: Pat the steaks dry with paper towels. Season generously with salt and black pepper on both sides. Let them sit at room temperature for 30 minutes.

Prepare the mashed potatoes: Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15 minutes. Drain and mash with heavy cream, 2 tbsp butter, salt, and pepper.

Cook the asparagus: Trim the ends of the asparagus. Toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 10-12 minutes until tender.

Sear the steaks: Heat a cast-iron skillet over high heat. Add 1 tbsp olive oil. Sear the steaks for 3-4 minutes per side for medium-rare. Add 2 tbsp butter, crushed garlic, rosemary, and thyme to the pan. Baste the steaks with the melted butter for extra flavor.

Rest the steaks: Remove the steaks from the pan and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute.

Plate the dish: Slice the steaks against the grain. Serve with a scoop of mashed potatoes and roasted asparagus. Drizzle with the remaining garlic butter from the pan.