New York Strip with Maitre Butter, Horseradish Mashed Potatoes and Asparagus

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Steak:

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 teaspoon cayenne pepper

Kosher salt

Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature

Olive oil, for cooking

1 head garlic, cut in half horizontally

Asparagus:

Kosher salt

1 bunch asparagus, trimmed

Olive oil, for cooking

2 shallots, cut into small dice

Pinch of crushed red pepper flakes

Potatoes:

4 Yukon gold potatoes, cut into large dice

Kosher salt

1/2 cup heavy cream

1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter

Half an 8-ounce jar prepared horseradish

Compound Butter:

1 stick (8 tablespoons) unsalted butter, at room temperature

1/4 cup flat-leaf parsley, finely chopped

2 tablespoons Dijon mustard

Zest and juice of 1 lemon

Kosher salt