🥩 Grass-Fed Ribeye with Carrot-Pistachio Purée & Buttered Rice

A regenerative twist on steakhouse comfort — no shortcuts, no junk, just incredible flavor.

This recipe brings together richly marbled grass-fed ribeye, a silky carrot-pistachio purée, and simple buttered rice molded into perfect little domes. It’s the kind of meal that feels fancy, but is built on pantry basics and pasture-raised staples.

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🛒 Ingredients (Serves 2–3):

For the Ribeye:

• 1 bone-in or boneless ribeye steak (~1–1.25 lbs)
• Kosher salt & cracked black pepper
• 1 tbsp high-heat oil (avocado or grapeseed)
• 1 tbsp butter
• 1 garlic clove, smashed
• Optional: fresh thyme or rosemary

For the Carrot-Pistachio Purée:

• 1 lb carrots, peeled and chopped
• ¼ cup shelled pistachios (raw or roasted, unsalted)
• 2 tbsp butter or olive oil
• Salt, to taste
• Optional: splash of broth, milk, or reserved carrot water
• Optional: pinch of cumin or orange zest
• For the Buttered Rice:
• 1 cup white rice
• 2 cups water
• 1 tbsp butter
• Salt, to taste

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🔥 Step-by-Step Instructions:

1. Cook the rice:

• Rinse rice if needed, then combine with water and a pinch of salt in a small saucepan.
• Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
• Turn off heat and let it sit, covered, for 5 more minutes.
• Fluff with a fork and stir in butter to finish.

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2. Make the carrot purée:

• Boil or steam carrots until very soft (12–15 min).
• Soak pistachios in hot water for 5–10 min if needed.
• Blend carrots, pistachios, butter or olive oil, and salt until smooth. Add a splash of liquid to loosen if needed.
• Optional: blend in a touch of orange zest or cumin.
• Taste and adjust seasoning.

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3. Cook the ribeye:

• Let steak sit at room temp for 30 minutes.
• Pat dry and season generously with salt and pepper.
• Heat a cast iron skillet over medium-high until very hot. Add oil.
• Sear steak for 3–4 minutes per side (for medium-rare), adding butter, garlic, and herbs in the last minute to baste.
• Remove at 125–130°F internal temp, rest 5–10 minutes.

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4. Plate it like a pro:

• Spoon carrot purée in a swoosh across the plate.
• Use a small bowl or ramekin to mold the buttered rice into a dome.
• Slice ribeye and lay it over the purée.
• Drizzle pan juices or a quick garlic butter over the steak.
• Top with crushed pistachios for texture and color.

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🧠 Why It Works:

• The sweetness of the carrot plays off the nutty pistachio and the savory sear of the steak.
• The buttered rice adds warmth, richness, and a perfect bite to balance the plate.
• Every ingredient has a role — and it all starts with real food, raised right.