Smoked Paprika-Rubbed Steaks with Valdeón Butter Recipe

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.