What a wonderful combination of robust flavors! The tender rib-eye steaks get flavored by the smoky garlic marinade as well as a pungent Spanish blue-cheese butter that melst down the sides!!! It would taste outstanding with any creamy blue but the Valdeon from Picos de Europa adds complexity! Valdeon is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, saltier than Stilton and tamer than Cabrales.Had these fantastic steaks at the Borrero's house over Memorial Day and they were to die for!! Niurka and I found the recipe in F&W Magazine 02/2005 edition. Recipe by Grace Parisi from "Cheese Guru." She let the marinated steaks stay overnight and meld with all the flavors. Neither the marinating time nor the chilling time for the compnd butter have been included in the time for preparing the recipe.
My Private Note
Units: US | Metric
- 4 large garlic cloves, thinly sliced
- 1/2 tablespoon kosher salt
- 1 tablespoon pimentos, de la vera (smoked Spanish paprika)
- 1 pinch cayenne
- 1 pinch dried oregano
- 1/4 cup extra virgin olive oil
- 4 (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 intense blue cheese, crumbled at room temperature (1/3 cup of the cheese used was Valdeon but the computer won't allow it)
- 1On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt.
- 2Scrape the garlic into a small bowl.
- 3Stir in the paprika, cayenne and oregano.
- 4Gradually stir in the olive oil.
- 5Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade.
- 6Let stand at room temperature for 1 to 4 hours or refrigerate overnight.
- 7Meanwhile, in a medium bowl, mash the butter with the shallot and scallion.
- 8Stir in the Valdeon.
- 9Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.
- 10Wrap and refrigerate until firm, at least 30 minutes.
- 11Light a grill or preheat a grill pan.
- 12Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat.
- 13Slice the butter 1 inch thick, set a pat on each steak and serve.
- 14Enjoy! Serve with roasted corn, spread with the compound butter, a spinach souffle & a dish of sauteed mushrooms. Also, serve with a robust wine that isn't too overpowering.
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Nutritional Facts for Smoked Paprika-Rubbed Steaks With Valdeon Butter
Serving Size: 1 (341 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1057.4
- Calories from Fat 825
- Total Fat 91.7 g
- Saturated Fat 37.3 g
- Cholesterol 233.9 mg
- Sodium 1232.3 mg
- Total Carbohydrate 2.4 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 53.2 g