Balsamic Glazed Steak with Mushrooms and Asparagus

Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.

In a small bowl, mix 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Season steaks generously on both sides with this mixture.

Clean and slice 2 pounds of cremini mushrooms. Trim the woody ends from 2 pounds of asparagus and cut into 2-inch pieces. Mince 6 garlic cloves and finely dice 1 medium shallot.

Heat a large cast-iron skillet over high heat. Add 2 tablespoons olive oil. When oil is shimmering, add steaks (work in batches if necessary) and sear for 3-4 minutes per side for medium-rare. Reduce heat to medium, add 3 tablespoons butter, 3 minced garlic cloves, and 2 rosemary sprigs to the pan.

Baste steaks with the melted butter mixture for 1-2 minutes. Transfer steaks to a cutting board, tent with foil, and rest for 10 minutes.

While steaks are resting, in the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Add mushrooms and cook over medium-high heat without stirring for 3-4 minutes to develop browning. Stir and continue cooking for 3-4 minutes until golden.

Add diced shallot and remaining 3 minced garlic cloves to the mushrooms. Cook for 1 minute until fragrant.

Add 1/2 cup balsamic vinegar, 1/2 cup beef broth, 1 tablespoon dijon mustard, and 1 tablespoon honey to the skillet. Bring to a simmer and reduce by half, about 5-7 minutes, stirring occasionally.

Meanwhile, in another large skillet, heat 1 tablespoon olive oil over medium-high heat. Add asparagus, season with salt and pepper, and sauté for 4-5 minutes until tender-crisp.

Slice the rested steaks against the grain into 1/2-inch thick slices.

Divide the asparagus among 5 plates, top with sliced steak, and spoon the balsamic mushroom sauce over the steak. Serve immediately.