Make the Pistachio Butter:

• In a food processor, combine the pistachios and arugula. Pulse until finely chopped.

• Add the softened butter and blend until smooth, scraping down the sides as needed.

• Transfer the pistachio butter to a small container and refrigerate until ready to use.

Prepare the Grill:

• Preheat a charcoal or gas grill to high heat (450°F to 550°F).

• You should be able to hold your hand about 5 inches above the grill grate for only 2 to 4 seconds at this temperature.

Season the Steaks and Asparagus:

• Brush the rib-eye steaks and asparagus with olive oil.

• Season both with kosher salt and ground black pepper.

Grill the Steaks:

• Place the steaks on the grill and cook, turning once, until they reach your desired doneness.

• For medium-rare, grill for about 6 to 15 minutes total, depending on thickness.

Grill the Asparagus:

• During the last few minutes of grilling the steaks, add the asparagus to the grill.

• Cook, turning once, until tender-crisp, about 3 to 5 minutes.

Rest and Serve:

• Transfer the grilled steaks and asparagus to a cutting board.

• Top each steak with a generous dollop of the pistachio butter.

• Tent loosely with foil and let rest for 5 minutes.

• Slice the steaks and serve alongside the grilled asparagus.