5 tablespoons unsalted butter, divided
1 clove garlic, minced
1 tablespoon chopped fresh parsley leaves
1 1/2 teaspoons minced fresh thyme leaves
1 1/2 teaspoons fresh lemon zest
Kosher salt and freshly ground black pepper
2 (1 1/2-inch) thick New York Strip steak
1 shallot, minced
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces cremini mushrooms, halved
In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
Season steaks with salt and pepper, to taste.
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned and asparagus are crisp-tender and bright green, about 3-4 minutes.
Serve immediately with steaks and butter mixture.