Preheat the oven to broil. Drizzle olive oil in a large cast iron skillet and place in the oven to warm while the oven preheats.

Meanwhile, prep the steaks. In a small bowl, combine the salt, pepper and garlic powder.

Line a baking sheet with parchment or foil and spray with non-stick spray. Set aside.

Trim the ends of the asparagus and spread across the baking sheet. Drizzle with olive oil and sprinkle with a couple pinches of the spices, reserving the rest for the steaks. Set aside.

Rub the remaining seasoning over both sides of each steak. Set aside.

Once the oven has preheated, remove the cast iron skillet and immediately place the steaks in the skillet (it will sizzle and splatter a bit, use caution).

Top with the chopped mushrooms.

Place the skillet back in the oven along with the baking sheet with asparagus and cook for 5 minutes.

Remove the skillet from the oven and flip the steaks. Add the thyme sprigs. Cook for an additional 5 minutes.

Remove the skillet from the oven and check the steaks for doneness using a thermometer. Depending on your preference, continue to cook for an additional 2 minutes at a time or just until your desired doneness is achieved. Continue to flip the steaks each time.

Remove the asparagus from the oven once the ends begin to crisp and the stalks are softened.

Remove the steaks from the oven and allow to rest for about 10 minutes. Top with pads of butter and serve with the mushrooms and garnish with fresh parsley. Remove the thyme sprigs if desired.