Add the softened butter, stout, sriracha, garlic powder and salt to a food processor, process until smooth and well combined (about 5 minutes).

Lay a piece of plastic wrap on a flat surface, scoop the butter in a long line onto the plastic wrap. Fold the plastic warp over the butter and form into a tight log. Tightly wrap the log with the plastic wrap. Refrigerate until set, about thirty minutes (can be made several days in advance).

Stir together the stout, onion powder, salt and Worcestershire sauce, add to a shallow bowl, baking dish, loaf pan or Ziploc bog. Add the steak, cover and refrigerate for 6 hours and up to 12.

30 minutes prior to cooking remove the steak from marinade, pat dry. Allow to sit at room temperate for the remainder of the 30 minutes.

Preheat the oven to 350.

Heat the olive oil in a cast iron skillet or other oven safe skillet. Sprinkle the steak liberally with salt and pepper on both sides.

Once the oil is hot but not quite smoking add the steak, cook for two minutes. Flip and cook on the other side for two minutes. Transfer pan to the oven and cook for 5 minutes for medium rare (for a 1 ½ inch thick steak). Transfer to a cutting board, allow to rest for five minutes.

Heat the olive oil in a skillet over medium high heat. Add the asparagus, Sprinkle with salt and pepper. Cook until just starting to soften, rolling the asparagus back and forth in the pan, about 5 minutes. Remove from heat before the asparagus is limp, keeping the firmness and bite.

Divide the asparagus between two plates, top with steak, top each steak with a pat of butter.