Rib-Eye Steaks with Pistachio Butter and Asparagus

Rib-Eye Steaks with Pistachio Butter and AsparagusRecipe
Photo: Erin Kunkel
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.


Serves 4

Recipe from


Recipe Time

At Home: 10 Minutes
In Camp: 30 Minutes

Nutritional 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


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


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.

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

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


Also featured in: Sunset, August 2011;