Smoked Paprika-Rubbed Steaks With Valdeon Butter

Ingredients

• 4 large garlic cloves, thinly sliced
• 1/2 tablespoon kosher salt
• 1 tablespoon pimento, 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)

Directions

1. 1

   On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt.

2. 2

   Scrape the garlic into a small bowl.

3. 3

   Stir in the paprika, cayenne and oregano.

4. 4

   Gradually stir in the olive oil.

5. 5

   Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade.

6. 6

   Let stand at room temperature for 1 to 4 hours or refrigerate overnight.

7. 7

   Meanwhile, in a medium bowl, mash the butter with the shallot and scallion.

8. 8

   Stir in the Valdeon.

9. 9

   Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.

10. 10

    Wrap and refrigerate until firm, at least 30 minutes.

11. 11

    Light a grill or preheat a grill pan.

12. 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. 13

    Slice the butter 1 inch thick, set a pat on each steak and serve.

14. 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.