Smoked Paprika-Rubbed Steaks Recipe

Unleash the flavors of Spain with this distinct and delicious smoked paprika-rubbed steak recipe. The bold, smoky aroma of Spanish paprika marries beautifully with the rich, succulent steaks. The crowning glory is a decadent Valdeón butter, which amplifies the flavors and leaves a lingering creamy note on your palate.

Photos of Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe

Valdeón is one of Spain's most celebrated blue cheeses, renowned for its intense flavor and creamy texture. It can be found in specialty cheese shops or larger supermarkets with a good cheese selection. Pimentón de la Vera, or smoked paprika, is a Spanish spice that is smoked over oak wood, giving it a unique, aromatic quality. It's readily available in the spice section of most supermarkets.

Smoked Paprika-rubbed Steaks and Valdeón Butter Ingredients

Garlic cloves: Known for their strong aroma and flavor, they add depth to the marinade.

Kosher salt: Used to enhance the flavors of the other ingredients.

Pimenton de la Vera: Spanish smoked paprika that provides a distinct smoky flavor.

Cayenne: Adds a spicy kick to the marinade.

Dried oregano: A herb that provides a subtle earthy undertone.

Extra virgin olive oil: The base of the marinade, helps to bind the flavors together.

Rib-eye steaks: Rich and flavorful beef cut that absorbs the marinade well.

Unsalted butter: Provides a creamy base for the Valdeón cheese.

Shallot: Adds a mild, sweet flavor to the Valdeón butter.

Scallion: Gives a fresh, crisp flavor to the Valdeón butter.

Valdeón: Blue cheese from Spain that gives the butter a bold, tangy flavor.

One reader, Gasper Price says:

The smoked paprika-rubbed steaks with Valdeón butter recipe is a game-changer! The blend of flavors is out of this world. The smoky paprika rub adds a depth of flavor, and the Valdeón butter takes it to the next level. It's a must-try for any steak lover!

Gasper Price

Cooking Techniques for Smoked Paprika-Rubbed Steaks with Valdeón Butter

How to prepare the paprika rub: Mix the garlic, salt, pimenton de la vera, cayenne, oregano, and olive oil in a bowl until well combined. Spread the mixture on a platter and coat the steaks with the rub, allowing them to marinate for at least 1 to 4 hours.

How to make the valdeón butter: Mash the butter with shallot, scallion, and valdeón in a bowl. Shape the mixture into a log, wrap it in plastic wrap, and refrigerate until firm.

How to grill the steaks: Preheat the grill or grill pan. Scrape off excess marinade from the steaks and grill over medium-high heat, turning once, until they reach the desired level of doneness, approximately 8 minutes for medium-rare.

How to serve the steaks: Slice the valdeón butter into 1-inch thick pieces and place a pat on each steak before serving.

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.

Nutrition

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

Pro Tip for Perfecting Smoked Paprika-Rubbed Steaks with Valdeón Butter

When preparing the steaks, it's important to remember that the thickness of the meat will affect the cooking time. For a medium-rare finish, an 8-minute cooking time is suggested for steaks that are approximately 1.5 inches thick. If your steaks are thinner or thicker, you may need to adjust the cooking time accordingly. Additionally, allowing the steaks to rest for a few minutes after grilling will help to redistribute the juices, resulting in a more flavorful and tender steak.

Time-Saving Tips for Making This Steak Recipe

Prep ahead: Marinate the steaks the night before to save time on the day of cooking.

Multi-task: While the butter is chilling, use that time to prepare the steaks for grilling.

Organized setup: Lay out all ingredients and tools before starting to cook for a smoother process.

Efficient grilling: Preheat the grill or grill pan while preparing the steaks to save time during cooking.

Quick cleanup: Clean as you go to minimize post-cooking cleanup time.

Substitute Ingredients For Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe

pimenton de la vera - Substitute with regular paprika: Regular paprika can be used as a substitute for pimenton de la vera, as it provides a similar smoky flavor without the specific Spanish nuances.
valdeón - Substitute with gorgonzola: Gorgonzola cheese can be used as a substitute for valdeón, as it offers a similar creamy texture and tangy flavor profile.

Presentation Tips for Smoked Paprika-Rubbed Steaks with Valdeón Butter

Elevate the steak: Start by slicing the steak into elegant, thin slices and arrange them in a circular pattern on the plate. This will create a visually appealing presentation and allow the flavors to shine through.
Incorporate vibrant colors: Introduce a pop of color to the plate by adding a small side salad of mixed greens, cherry tomatoes, and thinly sliced radishes. This will not only add visual appeal but also provide a refreshing contrast to the rich flavors of the steak and butter.
Artful placement of the Valdeón butter: Instead of simply placing the butter on top of the steak, consider molding it into a quenelle shape using two spoons. Gently place the quenelle on the steak, creating an elegant and sophisticated presentation.
Garnish with fresh herbs: Sprinkle the plate with finely chopped chives or parsley to add a touch of freshness and a burst of color. This simple addition will enhance the overall visual appeal of the dish.
Use minimalist plating: Embrace the concept of minimalism by focusing on clean lines and simple, deliberate placement of each component. This approach will allow the natural beauty of the dish to take center stage.

Essential Kitchen Tools for Making This Steak Recipe

Chef's knife: A versatile tool used for chopping, slicing, and dicing ingredients with precision.
Grill or grill pan: Used for grilling the steaks to perfection, adding a smoky flavor to the dish.
Platter: A large dish used for marinating the steaks and ensuring they are evenly coated with the paprika rub.
Medium bowl: Used for mashing the butter and combining it with the shallot and scallion to create the valdeón butter.
Sheet of plastic wrap: Used to wrap and shape the valdeón butter into a log for refrigeration.
Refrigerator: Used to chill and firm up the valdeón butter log before serving.
Grill tongs: Essential for flipping the steaks on the grill and ensuring even cooking.

Storing and Freezing Instructions for Smoked Paprika-Rubbed Steaks

If you have any leftover steaks, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3-4 days.
To reheat the steaks, preheat your oven to 350°F (175°C) and place the steaks on a baking sheet. Heat for about 10-15 minutes, or until they reach your desired level of doneness.
If you want to freeze the steaks, wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months.
To thaw frozen steaks, transfer them from the freezer to the refrigerator and let them thaw overnight. Once thawed, you can reheat them using the oven method mentioned above.
The valdeón butter can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 week.
If you want to freeze the valdeón butter, wrap it tightly in plastic wrap, then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 1 month.
To thaw frozen valdeón butter, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can use it as desired.
When storing or freezing the steaks and valdeón butter, make sure to label the containers or bags with the date so you can keep track of how long they've been stored.

How To Reheat Leftover Smoked Paprika-Rubbed Steaks

Preheat your oven to 350°F (175°C). Place the leftover steaks on a baking sheet and cover them loosely with aluminum foil. This method will help to retain the moisture in the meat and prevent it from drying out. Heat the steaks in the oven for about 10-15 minutes, or until they reach your desired level of doneness.
If you have a sous vide machine, you can use it to reheat your leftover smoked paprika-rubbed steaks. Set the machine to the desired temperature (around 120°F or 49°C for medium-rare) and place the steaks in a sealed bag. Submerge the bag in the water bath and let it heat for about 30 minutes. This method will ensure that your steaks are heated evenly and maintain their original texture and flavor.
For a quick and easy method, you can use a microwave to reheat your leftover steaks. Place the steaks on a microwave-safe plate and cover them with a damp paper towel. This will help to prevent the meat from drying out. Microwave the steaks on high for 30-second intervals, checking the temperature after each interval. Be careful not to overheat the steaks, as this can cause them to become tough and rubbery.
If you want to add a little extra flavor to your leftover steaks with valdeón butter, you can try reheating them on a grill pan. Preheat the pan over medium-high heat and brush it with a little olive oil. Place the steaks on the pan and cook them for about 2-3 minutes on each side, or until they are heated through. This method will give your steaks a nice char and smoky flavor.
Another option is to slice your leftover steaks thinly and use them in a stir-fry or salad. This is a great way to repurpose your leftovers and create a new and exciting dish. Simply heat a little oil in a pan and quickly sauté the steak slices with your favorite vegetables. Serve the stir-fry over rice or noodles for a complete meal.

Interesting Fact About Smoked Paprika-Rubbed Steaks

This recipe features paprika-rubbed steaks with Valdeón butter, a delicious combination of flavors and textures.

Is Making Smoked Paprika-Rubbed Steaks at Home Cost-Effective?

This smoked paprika-rubbed steaks with valdeón butter recipe offers a delightful blend of flavors and textures, making it a worthy addition to any household menu. The use of quality ingredients such as rib-eye steaks and valdeón cheese elevates the dish, ensuring a satisfying dining experience. While the initial investment may be higher due to the premium components, the resulting dish is well worth the cost. With careful planning, this recipe can be a cost-effective choice for a household, offering a memorable dining experience. Overall Verdict: 9/10. Approximate cost for a household of 4: $60-$70 USD.

Is This Steak Recipe Healthy or Unhealthy?

This recipe for smoked paprika-rubbed steaks with Valdeón butter is a flavorful and indulgent dish, but it may not be the healthiest option. The main concerns are the high saturated fat content from the ribeye steaks and butter, as well as the sodium from the salt and Valdeón cheese. Consuming excessive amounts of saturated fat and sodium can increase the risk of heart disease, high blood pressure, and other health issues.

On the positive side, the recipe includes some beneficial ingredients:

Garlic, shallots, and scallions provide antioxidants and may help boost the immune system
Smoked paprika contains vitamin A and can help reduce inflammation
Olive oil is a healthy source of monounsaturated fats

To make this recipe healthier, consider the following modifications:

Choose leaner cuts of steak, such as sirloin or tenderloin, to reduce the saturated fat content
Reduce the amount of butter used in the Valdeón butter or replace it with a healthier alternative like Greek yogurt or mashed avocado
Use less salt in the marinade and consider replacing some of the salt with other herbs and spices for flavor
Serve the steak with a side of grilled or roasted vegetables to increase the nutrient content of the meal
Limit the portion size of the steak to a sensible 3-4 ounces per person

Editor's Opinion on Smoked Paprika-Rubbed Steaks with Valdeón Butter

The combination of smoked paprika-rubbed steaks with Valdeón butter is a delightful and flavorful choice. The marinade infuses the steaks with a rich and smoky flavor, while the Valdeón butter adds a creamy and tangy element. The balance of the spices and the richness of the butter complement the juicy rib-eye steaks perfectly. This recipe is a wonderful way to elevate a classic steak dish with a unique and delicious twist. It's sure to impress and satisfy any steak lover's palate.

Enhance Your Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the smoky paprika-rubbed steaks.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, a refreshing and vibrant side dish for the flavorful steaks.

Caramelized Onion and Gorgonzola Tart: A savory tart filled with sweet caramelized onions and tangy gorgonzola cheese, a rich and indulgent accompaniment to the bold flavors of the smoked paprika-rubbed steaks.

Similar Steak Recipes to Try

Grilled Lemon-Herb Chicken: Marinate the chicken in a mixture of lemon juice, olive oil, garlic, and herbs. Grill until cooked through and serve with a side of roasted vegetables.

Mango Avocado Salsa: Combine diced mango, avocado, red onion, jalapeno, cilantro, and lime juice for a refreshing and flavorful salsa. Serve with grilled fish or as a topping for tacos.

Creamy Mushroom Risotto: Sauté mushrooms, shallots, and garlic in butter, then add Arborio rice and white wine. Slowly add chicken broth and stir until creamy. Finish with parmesan cheese and fresh herbs.

Perfect Appetizers and Desserts for Smoked Paprika-Rubbed Steaks

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly for a delicious start to any meal.

Bruschetta with Tomato and Basil: Elevate a classic appetizer by topping crispy slices of baguette with a vibrant mixture of ripe tomatoes, fresh basil, and garlic. Drizzle with balsamic glaze for a burst of sweet and tangy flavor.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the creamy and luscious texture of a classic strawberry cheesecake, adorned with fresh strawberry slices and a drizzle of sweet strawberry coulis for a delightful and refreshing treat.

Why trust this Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe:

This recipe guarantees a flavorful experience with the use of high-quality ingredients. The pimenton de la vera and valdeón cheese add depth and complexity to the dish, while the rib-eye steaks promise a juicy and tender result. The combination of garlic and olive oil in the marinade ensures rich and aromatic flavors, and the blue cheese butter adds a luxurious touch. Trust in the expertise of this recipe to deliver a memorable dining experience.

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FAQ:

How long should I marinate the steaks for?

It's best to marinate the steaks for at least 1 to 4 hours at room temperature, or you can refrigerate them overnight for even more flavor.

Can I use a different type of cheese for the butter?

Absolutely! You can experiment with different types of cheese to make the butter, such as gorgonzola, Roquefort, or even a sharp cheddar.

Can I grill the steaks indoors if I don't have an outdoor grill?

Yes, you can use a grill pan on the stovetop to achieve a similar result. Just make sure it's preheated before grilling the steaks.

How do I know when the steaks are done?

For medium-rare steaks, grill them for about 8 minutes, turning once. You can also use a meat thermometer to check for an internal temperature of 135°F (57°C).

Can I make the butter in advance?

Absolutely! You can prepare the blue cheese butter in advance and refrigerate it until it's firm. It's a great make-ahead component for the dish.