Rib-Eye Steaks with Pistachio Butter and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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