Make the Pistachio Butter:

• In a small bowl, mix softened butter with chopped pistachios, lemon zest, herbs, and a pinch of salt.

• Shape into a log using parchment or plastic wrap, then refrigerate until firm (about 30 minutes).

Prepare the Steaks:

• Pat steaks dry and season generously with salt and pepper.

• Heat oil in a cast iron skillet over medium-high heat until very hot.

• Add steaks and sear 3–4 minutes per side for medium-rare, basting with butter, garlic, and herbs during the final minutes.

• Let rest 5–10 minutes before serving.

Cook the Asparagus:

• Toss asparagus with olive oil, salt, and pepper.

• Grill or roast at 425°F (220°C) for 8–10 minutes, or until tender and lightly charred.

• Squeeze lemon juice over the top before serving.

Assemble and Serve:

• Plate steaks with a generous slice of pistachio butter on top.

• Serve alongside roasted asparagus.