How To Make Smoked Paprika-Rubbed Steaks with Valdeón Butter
Blue cheese and a spiced marinade add intense flavors to these paprika-rubbed steaks. They’re grilled to juicy, smoky meat with the perfect doneness.
- 4large garlic cloves
- ½tbspkosher salt
- 1tbspPimentón de la Vera,(smoked Spanish paprika)
- pinch of cayenne
- pinch of dried oregano
- ¼cupextra virgin olive oil
- 40ozrib-eye steaks,(4 pieces)
- 4tbspunsalted butter
- 1tbspshallot,finely chopped
- 2ozValdeón,or other intense and creamy blue cheese
On a work surface, using the flat side of a chef’s knife, mash the garlic to a paste with the salt.
Scrape the garlic into a small bowl. Stir in the paprika, cayenne, and oregano. Gradually stir in the olive oil.
Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade.
Let stand at room temperature for 1 to 4 hours or refrigerate overnight.
Meanwhile, in a medium bowl, mash the butter with the shallot and scallion.
Stir in the Valdeón. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.
Wrap and refrigerate for at least 30 minutes until firm.
Light a grill or preheat a grill pan.
Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat.
Slice the butter 1 inch thick, set a pat on each steak, and serve.
- Calories: 954.16kcal
- Fat: 81.85g
- Saturated Fat: 33.99g
- Trans Fat: 3.99g
- Monounsaturated Fat: 39.30g
- Polyunsaturated Fat: 4.65g
- Carbohydrates: 3.38g
- Fiber: 0.93g
- Sugar: 0.53g
- Protein: 52.96g
- Cholesterol: 223.31mg
- Sodium: 754.20mg
- Calcium: 44.33mg
- Potassium: 719.22mg
- Iron: 5.78mg
- Vitamin A: 157.40µg
- Vitamin C: 2.57mg
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