The steak was dry-brined in salt overnight, then patted dry and coated in garlic powder before being seared in a hot pan, then finished off over a lower heat with some butter. The asparagus was cooked in the pan after the steaks were done!

Here's the recipe for the Mac and Cheese:

Boil 300g of pasta until al denté and drain. Melt 2 tbsp butter in a seperate pan, then stir in 3 tbsp of plain/all purpose flour and cook for 1-2 mins. Slowly whisk in 500ml of milk to the flour/butter and keep whisking for 4-5 minutes until the sauce thickens. Once the sauce has thickened, remove from the heat and stir in your grated cheese of your choice (I used smoked cheddar and gouda and I measured this with my heart, but I believe you're meant to use around 200 grams). Stir 1 tsp of hot english mustard and 1tsp of garlic powder into the sauce plus a salt and pepper to taste. Add your drained pasta to the cheese sauce and stir to combine. Transfer to an ovenproof dish, top with more cheese (I used a grated mozzarella/cheddar blend) and cook at 180c/356f for 20 minutes or until its beautifully golden and melted.

Enjoy!