Ingredients
4large garlic cloves
½tbspkosher salt
1tbspPimentón de la Vera,(smoked Spanish paprika)
pinch of cayenne
pinch of dried oregano
¼cupextra virgin olive oil
40ozrib-eye steaks,(4 pieces)
4tbspunsalted butter
1tbspshallot,finely chopped
1scallion
2ozValdeón,or other intense and creamy blue cheese
Preparation
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 Valdeón. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.
Wrap and refrigerate for at least 30 minutes until firm.
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.
