Rib-Eye Steak with Pistachio Butter

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  • 00:10Prep Time
  • 00:20Cook Time


  • 1/4 cup shelled, roasted unsalted pistachios
  • 1 cup arugula
  • 1/4 cup butter, softened
  • 2 boneless rib-eye steaks
  • 2 Tbsp. olive oil
  • 3 tsp. Johnny’s Steak Seasoning


  1. Whirl pistachios and arugula in a food processor until minced.
  2. Add butter and whirl until smooth, scraping down inside of bowl as needed.
  3. Transfer to a small container and chill.
  4. Heat a charcoal or wood-fired grill to high (450° to 550°).
  5. Coat steaks with oil and season with Johnny’s Steak Seasoning.
  6. Grill steaks, turning once, until done the way you like, 6 to 15 minutes for medium-rare.
  7. Transfer to a cutting board, dollop steaks with butter, and tent with foil. Let rest 5 minutes.
  8. Slice steaks and serve.

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