In a dry skillet over medium heat, toast the sesame seeds and Sichuan peppercorns until fragrant, about 3-4 minutes. Stir frequently to prevent burning. Remove from heat and let cool slightly.

Once cooled, transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.

Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper.

Press the toasted sesame and Sichuan peppercorn mixture onto both sides of the steaks, ensuring an even coating.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated ribeye steaks.

Sear the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are cooking, in a small bowl, combine the softened butter, minced garlic, and a pinch of salt. Mix well and set aside.

In a separate baking dish, toss the trimmed asparagus with olive oil, salt, and pepper. Spread in a single layer.

Place in the oven at 400°F (200°C) for about 10-15 minutes or until tender and slightly crispy.

Once the steaks are cooked to your liking, remove them from the skillet and let them rest for about 5 minutes. This allows the juices to redistribute.

Slice the ribeye steaks against the grain and place on plates. Top with a generous dollop of roasted garlic butter.

Serve alongside the roasted asparagus and garnish with fresh parsley.