garlic cloves, thinly sliced
pimentos, de la vera
( smoked Spanish paprika)
extra virgin olive oil
4 (10 ounce)
rib eye steaks, about 1 inch thick
unsalted butter, softened
finely chopped shallot
scallion, dark-green part only, finely chopped
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.