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Rib-Eye Steaks with Pistachio Butter and Asparagus

Photo: Erin Kunkel
At Home time 10 mins
In Camp time 30 mins
Yield Serves 4
Flavorful and generously marbled, rib-eye makes a restaurant-worthy splurge whether at home or out camping, 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

Nutrition Information

  • calories 506
  • caloriesfromfat 66 %
  • protein 38 g
  • fat 37 g
  • satfat 16 g
  • carbohydrate 5.2 g
  • fiber 2.3 g
  • sodium 727 mg
  • cholesterol 172 mg

How to Make It

  1. If you’re camping, do this before you leave home: 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.

  2. 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.

  3. Transfer everything to a cutting board, dollop steaks with butter, and tent with foil. Let rest 5 minutes. Slice steaks and serve with asparagus.

  4. *If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts.

  5. Make ahead: Pistachio butter, up to 1 week, chilled.

  6.  

Also appeared in: Sunset, August, 2011;