Rib-Eye Steaks with Pistachio Butter and Asparagus

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

At Home: 10 Minutes
In Camp: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 506
  • Calories from fat: 66%
  • Protein: 38g
  • Fat: 37g
  • Saturated fat: 16g
  • Carbohydrate: 5.2g
  • Fiber: 2.3g
  • Sodium: 727mg
  • Cholesterol: 172mg


  • 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. 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. 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. 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.
Also featured in: Sunset, August 2011
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