Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe

Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe

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.

Preparation: 7 minutes
Cooking: 8 minutes
Chill Time: 1 hour 30 minutes
Total: 1 hour 45 minutes



  • 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
  • 1scallion
  • 2ozValdeón,or other intense and creamy blue cheese


  1. On a work surface, using the flat side of a chef’s knife, mash the garlic to a paste with the salt.

  2. Scrape the garlic into a small bowl. Stir in the paprika, cayenne, and oregano. Gradually stir in the olive oil.

  3. Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade.

  4. Let stand at room temperature for 1 to 4 hours or refrigerate overnight.

  5. Meanwhile, in a medium bowl, mash the butter with the shallot and scallion.

  6. Stir in the Valdeón. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.

  7. Wrap and refrigerate for at least 30 minutes until firm.

  8. Light a grill or preheat a grill pan.

  9. Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat.

  10. 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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