Name: Smoked Paprika-Rubbed Steaks with Valdeón Butter
Yield: 4
Ingredients: 4 large garlic cloves -; 1/2 tbsp. kosher salt -; 1 tbsp. Pimentón de la Vera (smoked Spanish paprika) -; Pinch of cayenne -; Pinch of dried oregano -; 1/4 c. extra-virgin olive oil -; 4 10-ounce rib-eye steaks -; 4 tbsp. unsalted butter -; 1 tbsp. finely chopped shallot -; 1 scallion -; 2 oz. Valdeón or other intense and creamy blue cheese -

Smoked Paprika-Rubbed Steaks with Valdeón Butter

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Ingredients for - Smoked Paprika-Rubbed Steaks with Valdeón Butter

1. 4 large garlic cloves -

2. 1/2 tbsp. kosher salt -

3. 1 tbsp. Pimentón de la Vera (smoked Spanish paprika) -

4. Pinch of cayenne -

5. Pinch of dried oregano -

6. 1/4 c. extra-virgin olive oil -

7. 4 10-ounce rib-eye steaks -

8. 4 tbsp. unsalted butter -

9. 1 tbsp. finely chopped shallot -

10. 1 scallion -

11. 2 oz. Valdeón or other intense and creamy blue cheese -

How to cook deliciously - Smoked Paprika-Rubbed Steaks with Valdeón Butter

1. Stage

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.

2. Stage

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 until firm, at least 30 minutes.

3. Stage

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.