Irish Ribeye Steaks with Pistachio Butter

Celebrate this St. Patty’s Day with a main-dish recipe from Kerrygold, a cooperative-based company proud of their local, Irish farmers and their year-round, grass-fed cows. Slainte!


  • 2 Ribeye Steaks
  • 100g Pistachios, chopped
  • 150g melted Kerrygold® Irish Creamery Butter 454g
  • A little oil for cooking
  • Salt and pepper
  • A few sprigs of thyme
  • 1 bunch of asparagus, firm ends removed


  1. Heat a griddle pan to piping hot.
  2. Drizzle some oil over the steaks and some seasoning.
  3. Lay the steaks into the pan and cook for a couple of minutes on one side, turn them over and repeat, then pop in the thyme. Give them a total of 8 minutes cooking time.
  4. Remove the steaks and leave to rest. While the pan is still on put in the asparagus and griddle for 2 minutes until charred. Can also use broccolini in place of asparagus. 
  5. In a bowl, add the melted butter and pistachio nut and mix well.
  6. Serve the steaks on a plate with a big spoonful of the butter and a side of griddled asparagus.
  7.  Enjoy!

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