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Rib-Eye Steaks with Pistachio Butter and Grilled Asparagus

Flavorful and generously marbled, rib-eye makes a restaurant-worthy splurge, particularly when topped with a distinctively flavored butter. The amount of pistachio butter is generous; if you like, turn the asparagus in some of it right after the spears come off the grill and top the steaks with the rest.

Rib-Eye Steaks with Pistachio Butter and Grilled Asparagus

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Serves: 4 Total Time: 30 minutes

Ingredients


  • 1/4 cup shelled, roasted unsalted pistachios*
  • 1 cup arugula
  • 1/4 cup butter, softened
  • 2 boneless rib-eye steaks (each about 12 oz.)
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons pepper


Instructions

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