Smoked Paprika-Rubbed Steaks With Valdeon Butter Recipe

Name: Smoked Paprika-Rubbed Steaks With Valdeon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves, thinly sliced; ½ tablespoon kosher salt; 1 tablespoon pimentos, de la vera (smoked Spanish paprika); 1 pinch cayenne; 1 pinch dried oregano; ¼ 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)

Servings: persons

4 large garlic cloves, thinly sliced
½ tablespoon kosher salt
1 tablespoon pimentos, de la vera (smoked Spanish paprika)
1 pinch cayenne
1 pinch dried oregano
¼ 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)

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!
15
Serve with roasted corn, spread with the compound butter, a spinach souffle & a dish of sauteed mushrooms.
16
Also, serve with a robust wine that isn't too overpowering.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large garlic cloves, thinly sliced, ½ tablespoon kosher salt, 1 tablespoon pimentos, de la vera (smoked Spanish paprika), 1 pinch cayenne, and more.

Yes, Smoked Paprika-Rubbed Steaks With Valdeon Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Paprika-Rubbed Steaks With Valdeon Butter

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