Smoked Paprika-Rubbed Steaks with Valdeón Butter

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This dish is a brilliant combination of robust flavors. Tender rib eye gets flavored by the smoky garlic marinade as well as by a pungent blue-cheese butter that melts down the sides. Any creamy blue would be terrific here, but Valdeón, a maple leaf–wrapped cheese from Picos de Europa, adds complexity.Plus: More Beef Recipes and Tips

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on March 8, 2017
Smoked Paprika-Rubbed Steaks with Valdeón Butter
Photo: © Lisa Linder
Active Time:
25 mins
Total Time:
1 hr 30 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 4 large garlic cloves, thinly sliced

  • 1/2 tablespoon kosher salt

  • 1 tablespoon Pimentón de la Vera (smoked Spanish paprika)

  • Pinch of cayenne

  • Pinch of dried oregano

  • 1/4 cup extra-virgin olive oil

  • Four 10-ounce rib-eye steaks, about 1 inch thick

  • 4 tablespoons unsalted butter, softened

  • 1 tablespoon finely chopped shallot

  • 1 scallion, dark-green part only, finely chopped

  • 2 ounces Valdeón or other intense and creamy blue cheese, crumbled (1/3 packed cup), at room temperature

Directions

  1. 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. 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. 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.

Originally appeared: February 2005

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