After a day of fun in the outdoors, treat yourself to a super-tasty meal that's shockingly easy to make
Flavorful and generously marbled, rib-eye makes a great splurge meal, particularly when topped with a distinctively flavored butter. This butter is blended with pistachios and arugula, which produces an appealing green color and yummy topping for your steaks. If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts. You can make the pistachio butter up to one week ahead and store it in the fridge until it’s time to pack up the cooler. The steaks are minimally seasoned with salt and pepper and grilled on high heat for about 15 minutes for medium-rare results. You’ll grill the asparagus for the last few minutes, until tender-crisp. 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 steaks with the rest.