Pat the ribeye steak completely dry with paper towels. Season aggressively on all sides with kosher salt and half of the cracked black pepper. Let it sit at room temperature.

Bring a large pot of heavily salted water to a boil. Trim the tough bottom inch off the asparagus stalks and mince the garlic.

Heat 1 tablespoon of olive oil in a heavy stainless steel or cast iron skillet over high heat until just beginning to smoke. Sear the steak for 3-4 minutes per side for medium-rare. Remove from the pan and let it rest on a cutting board.

While the steak rests, drop the spaghetti into the boiling water and cook until 1 minute before al dente. Reserve 1/2 cup of pasta water before draining.

In the same skillet used for the steak (wipe out excess rendered fat if necessary), add the remaining olive oil and sauté the asparagus over medium-high heat until bright green and slightly charred. Toss in half the garlic for the last 30 seconds. Remove and set aside.

Lower the heat to medium. Add butter and the remaining garlic to the pan, stirring until fragrant. Pour in the heavy cream and remaining black pepper. Bring to a gentle simmer.

Add the drained pasta and parmesan cheese to the skillet. Toss vigorously, adding splashes of reserved pasta water as needed until the sauce is glossy and coats every strand.

Slice the rested steak against the grain into thick strips. Plate the creamy pasta alongside the garlic asparagus and top with the steak slices. Garnish with extra parmesan if desired.