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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

 

Also appeared in: Sunset, August, 2011

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