Add a large cast-iron/heavy-based pan over high heat. Pat steak dry then generously season both sides with S&P. Once the pan is piping hot add the oil & leave for 5secs. Add steak & cook for around 2 mins 30 secs, then flip and cook for another 1 min 30 secs. Add butter, thyme & whole garlic cloves & baste steak for 1 min. Remove & place to one side. Lower temp to medium-high. (Use your best judgment to cook the steak to your liking based on weight/thickness).

At this point add the orzo to salted boiling & cook until al dente (take couple mins of packet so orzo finishes cooking in sauce). Drain when needed, retaining a cup of starchy pasta water.

Add mushrooms to leftover fat in the pan & fry until soft with golden crust. Add diced garlic & fry for 20 secs. Lower heat to medium then stir in stock, cream, parmesan, chives & parsley. Simmer & stir for a few mins until sauce begins to thicken.

Add drained orzo alongside a splash of starchy water & the resting juices from the steak. Simmer & stir until the sauce goes nice and thick and clings to the orzo. If the sauce dries out before the orzo cooks just stir through some more starchy water & simmer a little longer. Adjust seasoning if needed.

Very thinly slice the steak with your knife at an angle & against the natural grain of the meat. Top the orzo with the steak and asparagus, finish with parmesan and parsley if desired then serve!