Name: Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe
Prep time: 7 min
Cook time: 8 min
Yield: 4
Ingredients: 4 large garlic cloves; ½ tbsp kosher salt; 1 tbsp pimenton de la vera; pinch of cayenne; Pinch of dried oregano; ¼ cup extra virgin olive oil; 40 oz rib-eye steaks; 4 tbsp unsalted butter; 1 tbsp shallot; 1 scallion; 2 oz Valdeón

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

Serves:

Ingredients

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

Instructions

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.