Rib-Eye Steak with Pistachio Butter
1/4 cup shelled, roasted unsalted pistachios
1 cup arugula
1/4 cup butter, softened
2 boneless rib-eye steaks
2 Tbsp. olive oil
Johnny's Steak Seasoning
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.
Heat a charcoal or wood-fired grill to high (450° to 550°).
Coat steaks with oil and season with Johnny's Steak Seasoning.
Grill steaks, turning once, until done the way you like, 6 to 15 minutes for medium-rare.
Transfer to a cutting board, dollop steaks with butter, and tent with foil. Let rest 5 minutes.
Slice steaks and serve.