If there's one magazine that publishes great cookbooks, it's California-based Sunset. Their simple, fresh and flavorful recipes come from all over the western United States, but will find their way into your repertoire no matter where you are. Need a go-to steak recipe that's fancy-looking without being all fancy about it? Splurge on a flavorful ribeye topped with creamy pistachio butter.
Flavorful and generously marbled, rib-eye makes a great splurge for a special meal, particularly when topped with a distinctively flavored butter. If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts. The amount of pistachio butter is generous; if you like, turn the asparagus in some right after it comes off the grill and top the steaks with the rest.
- 1/4 cup unsalted pistachios, shelled and roasted
- 1 cup arugula
- 1/4 cup butter, softened
- 2 boneless rib-eye steaks (each about 12 ounces)
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 1/2 teaspoons each Kosher salt and pepper
For the pistachio butter:
- Whirl pistachios and arugula in a food processor until minced.
- Add butter and whirl until smooth, scraping down inside of bowl as needed.
- Transfer to a small container and chill. (This can be made ahead up to one week in advance.)
For the steaks and asparagus:
- Heat a charcoal or wood-fired grill to high (450°F to 550°F; you can hold your hand 5 inches above cooking grate for only 2 to 4 seconds).
- Coat steaks and asparagus with oil and season with salt and pepper.
- Grill steaks, turning once, until done the way you like, 6 to 15 minutes for medium-rare.
- Grill asparagus in last few minutes, turning once, until tender-crisp.
- Transfer everything to a cutting board, dollop steaks with butter, and tent with foil.
- Let rest 5 minutes.
- Slice steaks and serve with asparagus.
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