Smoked Paprika-rubbed Steaks with Valdeon Butter
This dish is a brilliant combination of robust flavors. Tender rib eye gets flavored by the smoky garlic marinade as well as by a pungent blue-cheese butter that melts down the sides. Any creamy blue would be terrific here, but Valdeon, a maple leaf-wrapped cheese from Picos de Europa, adds complexity.
Active: 25 min
Total Time: 1 hr 30 min
6 people want to try | 13 have favorited
|4 largegarlic cloves; thinly sliced|
|1/2 tablespoonkosher salt|
|1 tablespoonPimenton de la Vera; (smoked Spanish paprika)|
|1/4 cupextra-virgin olive oil|
|4 10-ouncerib-eye steaks; about 1 inch thick|
|4 tablespoonunsalted butter; softened|
|1 tablespoonshallot; finely chopped|
|1 scallion, dark-green part only; finely chopped|
|2 ouncesValdeon or other intense and creamy blue ch; crumbled (1/3 packed cup), at room temperature|
Smoked Paprika-rubbed Steaks with Valdeon Butter Preparation
1. 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.
2. 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.
3. 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
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