Heat 1 tablespoon olive oil in a large pan over medium high. Add the potatoes and cook, stirring occasionally, until almost tender (about 15 minutes). Add the onion and asparagus and season with 2 teaspoons kosher salt, one teaspoon of black pepper, the cayenne pepper, paprika, and garlic powder. Cook, stirring occasionally, until potatoes are browned and very tender, and the onion and asparagus are tender. Remove from heat and set aside.

Pat the Omaha Steaks Boneless New York Strips dry with a paper towel and season both sides with the remaining 2 teaspoons of salt and remaining one teaspoon of black pepper.

Heat remaining olive oil in a large cast iron skillet over medium-high heat. Sear the steaks for 3-5 minutes per side for medium-rare doneness, or until your desired doneness is reached. Remove from heat and let rest for 10 minutes, then cut into thin slices.