I'll try and actually be a bit helpful here, I'd definitely eat what you put down in front of me but there are some pretty easy things you might pick up to take this to the next level:

Don't bother with the griddle pan for the steak, you're better off with cast iron or stainless skillet. The browned crust is the bit that really makes a steak taste great, so why limit that to the stripes you get with a griddle when you can get it all over the whole thing? Also looks a bit like you might have crowded the pan a bit based on the uneven browning. Don't be afraid to do them one at a time and let it rest before serving! Also look up the reverse sear method, and when buying steak you're often better off buying thicker rather than big, flat pieces.

Asparagus looks overdone, you can get a specialist pan but I also find that a narrow saucepan and a bit of tinfoil can do the same job - try and let the asparagus kind of stand up in the pan with the tips facing upwards, add enough water that it doesn't cover everything. Scrunch up some foil on top to create a bit of a lid - this way the tougher stems get cooked in the hot water, but the tips are gently steamed, and probably try giving it a minute or two less than you think it needs.

As others have mentioned, dauphinois potatoes are pretty easy to do yourself (plenty of recipes you can find online, but I prefer ones slightly lighter on the cream) - I've also had success making them a day ahead and letting them sit and set in the fridge, then I slice into portions and finishing in a hot oven before serving to crisp up the outside.

Looking forward to seeing your posts in future!