Smoked Paprika-rubbed Steaks With Valdeon Butter

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 on a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt.
• 2 scrape the garlic into a small bowl.
• 3 stir in the paprika, cayenne and oregano.
• 4 gradually stir in the olive oil.
• 5 spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade.
• 6 let stand at room temperature for 1 to 4 hours or refrigerate overnight.
• 7 meanwhile, in a medium bowl, mash the butter with the shallot and scallion.
• 8 stir in the valdeon.
• 9 scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.
• 10 wrap and refrigerate until firm, at least 30 minutes.
• 11 light a grill or preheat a grill pan.
• 12 scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat.
• 13 slice the butter 1 inch thick, set a pat on each steak and serve.
• 14 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.