Prep the ingredients

• Take the ribeye out of the fridge and let it come to room temperature.
• Trim the fibrous bottoms off the asparagus.
• Halve the grape tomatoes and slice the mushrooms.

Make the ranch dressing

• Whisk the mayonnaise, sour cream and buttermilk in a bowl.
• Season with garlic powder, onion powder, salt, black pepper and dried lime powder.
• Stir in the garlic puree, dried parsley and chopped fresh dill, then set aside so the flavors meld.

Crisp the bacon

• Brown the diced bacon in a pan until crisp.
• Set aside for the salad.

Season the steak

• Season the ribeye generously on both sides with kosher salt and black pepper.

Sear the steak and mushrooms

• Sear the steak in a hot pan, then flip it.
• Add the sliced mushrooms to the pan and toss them.
• Add minced garlic to the mushrooms and season with salt and pepper.

Cook the asparagus

• Sauté the asparagus in butter and olive oil.
• Season with salt and pepper and toss until just tender.

Boil the ravioli

• Cook the mushroom ravioli in boiling salted water until ready.

Make the mushroom cream sauce

• Deglaze the mushrooms with white wine and let it reduce.
• Pour in the heavy cream and stir in grated parmesan until the sauce thickens.
• Toss the drained ravioli in the sauce.

Butter-baste the steak

• Add a pat of butter, garlic, thyme and rosemary to the steak pan.
• Baste the ribeye repeatedly with the foaming butter.
• Let the steak rest before slicing.

Build the wedge salad

• Layer iceberg lettuce, ranch dressing, bacon and tomatoes in a bowl.
• Repeat the layers, finishing with more dressing, bacon, tomatoes and grated parmesan.

Slice and plate

• Slice the rested steak.
• Plate the mushroom ravioli with extra sauce, then add the steak and asparagus.
• Serve with the wedge salad.