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Rib-Eye Steaks with Pistachio Butter and Asparagus

MyRecipes
  • minutes
  • Serves 4

INGREDIENTS

2

Rib-eye steaks (each about 12 oz.), boneless

1 cup

Arugula

1 lb

Asparagus

1 1/2 tsp

Kosher salt

1 1/2 tsp

Pepper

2 tbsp

Olive oil

1/4 cup

Pistachios, roasted unsalted

1/4 cup

Butter