Seared Ribeye Steak with Herb Butter, Grilled Asparagus, Garlic Bread & Creamy Mac and Cheese: A Luxurious Feast

In a bowl, mix softened butter, chopped parsley, minced garlic, lemon juice, and salt.
Shape the mixture into a small log, wrap in plastic, and refrigerate until firm.
2. Cook the Mac and Cheese:

Cook macaroni according to package instructions, drain, and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk and cook until the mixture thickens slightly.
Stir in the cheddar, Monterey Jack, salt, black pepper, and smoked paprika until the cheese melts.
Add the cooked pasta and mix well, keeping warm.
3. Grill the Asparagus:

Toss asparagus with olive oil, salt, black pepper, and garlic powder.
Grill over medium-high heat for 3-4 minutes until tender with a slight char.
4. Prepare the Garlic Bread:

Brush the rustic bread slices with melted butter and minced garlic.
Toast in a skillet or oven at 375°F (190°C) for 5-7 minutes until golden brown.
5. Sear the Ribeye Steak:

Pat the ribeye steak dry and season with salt, black pepper, smoked paprika, and garlic powder.
Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, adding butter in the last minute to baste the steak.
Remove the steak from the skillet, let it rest for 5 minutes, then top with a slice of herb butter.
6. Plate & Serve:

Arrange the sliced ribeye steak on a plate with the melting herb butter on top.
Add a portion of grilled asparagus, a slice of garlic bread, and a generous scoop of creamy mac and cheese on the side.
Serving and Storage Tips: