Ribeye Steaks With Pistachio Butter And Asparagus Recipe

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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.

Reprinted with permission from The Great Outdoors Cookbook

Ribeye Steaks With Pistachio Butter And Asparagus Recipe
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  • 1/4 cup unsalted pistachios
  • 1 cup arugula
  • 1/4 cup butter
  • 2 boneless rib-eye steaks (each about 12 ounces)
  • 1 pound asparagus
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons each Kosher salt and pepper
  1. Whirl pistachios and arugula in a food processor until minced.
  2. Add butter and whirl until smooth, scraping down inside of bowl as needed.
  3. Transfer to a small container and chill. (This can be made ahead up to one week in advance.)
  4. 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).
  5. Coat steaks and asparagus with oil and season with salt and pepper.
  6. Grill steaks, turning once, until done the way you like, 6 to 15 minutes for medium-rare.
  7. Grill asparagus in last few minutes, turning once, until tender-crisp.
  8. Transfer everything to a cutting board, dollop steaks with butter, and tent with foil.
  9. Let rest 5 minutes.
  10. Slice steaks and serve with asparagus.
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