Prep 30 mins
Cook 15 mins
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.
- 4 large garlic cloves, thinly sliced
- 7.39 ml kosher salt
- 14.79 ml pimentos, de la vera (smoked Spanish paprika)
- 0.25 ml cayenne
- 0.25 ml dried oregano
- 59.14 ml extra virgin olive oil
- 4 (1133.98 g) rib eye steaks, about 1 inch thick
- 59.16 ml unsalted butter, softened
- 14.79 ml finely chopped shallot
- 1 scallion, dark-green part only, finely chopped
- 56.69 g intense blue cheese, crumbled at room temperature (1/3 cup of the cheese used was Valdeon but the computer won't allow it)
- 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 Valdeon.
- 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.
- 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.
- Enjoy! 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.