My cousin, Jessie, and her boyfriend, Tom, recently moved 10 minutes away from us. When they came to dinner a few weeks ago, I made paprika-rubbed steaks with blue cheese butter, baked potatoes, & steamed broccoli. This is my adaptation of a February 2005 "Food & Wine" magazine recipe:
5 thinly-sliced cloves garlic
1/2 tbsp. kosher salt
1 tbsp. smoked Spanish paprika
Pinch cayenne
Pinch oregano
1/4 c. olive oil
4 10 oz. ribeyes, about 1" thick
4 tbsp. butter, softened
1 tbsp. finely-chopped shallot
1 scallion, finely-chopped (dark green only)
2 oz. crumbled blue cheese (Valdeón recommended), at room temp
Mash garlic to a paste with the salt (a molcajete is useful here). Mix with the spices. Add the oil, mix well, and rub into steaks. Let stand 1-4 hours or overnight in fridge. Mash butter with shallot & scallion. Add cheese & mix well. Pat into 4" long log, wrap in plastic wrap or wax paper, & chill until firm. Grill or broil steaks to desired doneness. Serve with butter slices on top. Serves 4.
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