Special Rib Eye Steak and Roasted Asparagus Dinner

For the cheese plate appetizer, arrange Midnight Moon cheese, sharp English cheddar, cornichons, crackers, and fig spread on a platter. For the rib eye steak, sauté in a pan with oil and fresh chopped garlic. Season with salt, pepper, garlic powder, and red pepper flakes. Once seared on both sides, pour on some soy sauce and teriyaki sauce, then transfer to the oven at 425°F for 5-10 minutes to reach desired doneness (e.g., medium-rare). For the roasted asparagus, toss with olive oil, salt, pepper, garlic powder, and lemon juice. Roast in the oven (can be alongside the steak) until tender-crisp, typically 10-15 minutes. Top with Parmesan cheese before serving. Pair with your favorite red wine.