Allow the meat to reach room temperature. Toast the pistachios in a frying pan with a little sea salt. Then set aside and allow to cool. Fry the ribeye on both sides in a greased frying pan (for a thicker piece of 200 g: rare: 2-2.5 minutes per side | medium: 3.5-4 minutes per side) and wrap in tin foil to rest.

Meanwhile, shave the Parmesan cheese and chop a few pistachios.

Put some rocket on a plate and divide the sliced Ribeye on top. Then spread the pesto, Parmesan cheese and (chopped) pistachios over the meat. Optionally sprinkle a little extra sea salt on top to taste.

Enjoy!

This recipe is made with Peter's Farm Rosé Better Life Veal.