On Thursday, poke holes in the steak with a fork. Season with the soy sauce and generously with salt & pepper. Place in refrigerator until about 1 hour before grilling.
Make the hollandaise first by whisking the eggs in a double boiler or a bowl over a simmering pot of water on the stove. Whisk until they become thick and add in the water and lemon juice. Continue to whisk as you slowly add the cold butter piece by piece. The sauce should thicken to a creamy consistency. If it gets too hot, just remove from heat and continue whisking.
Season with salt & pepper, sriracha, and if needed more lemon juice. Taste to adjust seasoning.
Set aside over the warm warm water-- do not boil
Heat grill to medium high. Grill on one side for 3 minutes, turn and grill another 3 minutes. Turn again and grill for 2 minutes, and again for another 2 minutes. Total 10 minutes.
Season asparagus with salt & pepper and grill for 3-4 minutes as soon as the steak is finished.
Bring inside and cover with foil to rest for 10 minutes.
Plate with grilled asparagus topped with a dollop of warm hollandaise.