Name: Rib-Eye Steaks with Pistachio Butter and Grilled Asparagus
Total time: 30 min
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

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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.

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

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.
Heat a charcoal or wood-fired grill to high (450° to 550°; you can hold your hand 5 in. above cooking grate 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.
*If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts.
Make ahead: Pistachio butter, up to 1 week, chilled.

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Rib-Eye Steaks with Pistachio Butter and Grilled Asparagus