Pat the steak dry and season with salt and pepper.

Heat a cast iron pan and add a tablespoon of neutral oil over medium-high heat to coat the pan.

Pan sear your steaks for about 4 minutes per side until a crisp brown crust forms on each side.

After both sides are seared, reduce heat, add 2 tablespoons of butter and 3 garlic cloves in your pan and baste your steak, using a spoon to scoop the melted butter over your steak. I like my steak about medium but you can cook your steak for more or less time according to doneness you would like.

When your steak is ready, let it rest for about 10 minutes.

Finely chop parsley until you have about 2 packed tablespoons and set aside. In a pan on medium heat add 2 tablespoons of butter into pan, add 2 cloves of minced garlic into the pan until garlic turns light brown but is not burnt.

Pour this garlic oil over your chopped parsley, season with a bit of salt and pepper.

Set aside until ready to top your steak and eggs plate.

In a pan with neutral oil, add your very thinly sliced garlic and fry until it browns.

Remove from oil and set aside and let cool. Your garlic will turn crunchy. If your garlic is soft, it is still usable as a topping but you may have sliced your garlic a little thick.

Set aside until ready to use.

Add neutral oil in a large pan over medium high heat.

Add the trimmed asparagus and cook for 3-4 minutes or until just tender. Season with salt and pepper and set aside until ready to serve.

Fry eggs in frying pan how you like. I love my eggs sunny side up. Heat the oil (neutral or olive oil also works) in a nonstick skillet.

Crack your eggs carefully into the pan or into a small ramekin first and slowly add it to the skillet.

Cook for about 3 minutes until the whites are completely set but yolk is runny and season with salt and pepper.

When steak is rested, slice and serve with fried eggs, sautéed asparagus and top plate with fried garlic crisps, chili oil and parsley topping and serve.