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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Total Time: 30 minutes
Servings: 4


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


  • 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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