Once the steaks are nicely browned on one side, flip over and add half of the butter, garlic, rosemary, and thyme to the pan. Using a spoon, baste the melted butter and juices over the steaks. Cook steaks until nicely browned on the other side, about 3-4 minutes. Remove steaks from the pan to the unlit side of the grill and allow to cook to desired temp (They should be rare at this point; they will roast over the unlit side of the grill until your desired final doneness). Using your hands, pinch the cooked potatoes into bite sized pieces and place in the roasting pan. Once again, be patient: allow the potatoes to get nice and browned before you move them. You want crispness. Cut asparagus into bite sized pieces and add to the pan along with the corn. Cook for a few minutes until asparagus is just al dente and corn has started to soften up. Add the tomatoes and their juices, the mustard, the balsamic, and the rest of the butter, and stir to combine the pan juices and create a nice glaze over the vegetables. Remove and discard the garlic, rosemary, and thyme. Season everything with salt and pepper.