• 4-6 ribeye steaks
  • 1 cup raw, shelled pistachios
  • 1/2 cup dijon mustard
  • 3 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon ginger
  • salt and pepper, to taste


Preheat oven to 375 degrees.

Put your shelled pistachios in a blender or food processor and pulse until pistachios have broken down and they are a bit meal-y and chunky. Good ole chunks. Place in a shallow dish.

Mix together your dijon mustard and honey in a small bowl.

Use another small bowl to mix together your spices.

Cover your steaks with the spices and salt and pepper.

Use a basting brush to glaze one side of the steak with honey dijon, then transfer the glazed side to the ground pistachios, then glazing the other side and flipping it over into the ground pistachios.

Place steaks on a cookie sheet. If you line it with parchment paper, it will be easy clean up.

Bake for about 15-25 minutes, depending on how thick your steaks are and how well done you like them. Just keep an eye on them. A good way to test how cooked the steaks are is a finger poke. If you poke the middle and it sinks in like a infants fat ankles, it’s still not very cooked. If you poke it, and it barely sinks in, it’s cooked a bit more. Be smarter than the steak.