• Adjust rack to middle position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature (you’ll use it in Step 6). Wash and dry produce. • Peel and dice potatoes into 1⁄2-inch pieces. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; halve asparagus crosswise. Roughly chop parsley. Finely slice chives.

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄4 cup potato cooking liquid, then drain. • Return potatoes to pot and add sour cream, half the garlic powder, and 2 TBSP plain butter (4 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper. • Arrange gouda over mashed potatoes and keep covered off heat until ready to serve.

• While potatoes cook, in a second small bowl, combine mayonnaise, lemon zest, remaining garlic powder, a squeeze of lemon juice, a pinch of salt, and pepper. Refrigerate until ready to serve.

• Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak; sear, turning occasionally, until browned all over, 2-3 minutes. • Turn off heat. Transfer steak to a baking sheet. Roast on middle rack until cooked to desired doneness, 10-12 minutes. Carefully wipe out pan. • Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don’t skip this step—it’s essential for a juicy end result!

• In a medium bowl, whisk together tempura batter mix, half the Fry Seasoning, 1⁄4 cup cold water, and a pinch of salt (all the Fry Seasoning and 1⁄2 cup cold water for 4 servings). (TIP: If mixture seems too thick, add additional water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Add asparagus and stir until coated. • Heat a 1⁄3-inch layer of oil in pan used for steak over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated asparagus. (You will need to work in batches!) Cook until asparagus is golden brown and crisp-tender, 2-3 minutes per side. TIP: Lower heat if browning too quickly. • Transfer to a paper-towel-lined plate. Season with salt and pepper.

• Add parsley and half the BBQ sauce to bowl with softened butter; stir to combine. TIP: If butter is not yet softened, microwave for 10 seconds.

• Slice steak against the grain. • Family Style: Arrange steak on a platter and top with BBQ butter. Spoon cheesy mashed potatoes into a serving bowl and garnish with chives. Transfer fried asparagus to a serving plate. Serve with lemon aioli, remaining BBQ sauce, and remaining lemon wedges on the side. • Plate It Up: Divide steak, cheesy mashed potatoes, and fried asparagus between plates. Top steak with BBQ butter; garnish mashed potatoes with chives. Serve with lemon aioli, remaining BBQ sauce, and remaining lemon wedges on the side.