Makes 4 servings

Ingredients
4 large garlic cloves, thinly sliced
½ tbsp kosher salt
1 tbsp Pimenton de la Vera (smoked Spanish paprika)
Pinch of cayenne
Pinch of dried oregano
¼ cup extra-virgin olive oil
4 – 10 oz rib-eye steaks, about 1 inch thick
1 tbsp finely chopped shallots
4 tbsp unsalted butter
1 scallion, dark green part only, finely chopped
2 oz. Valdeon or other intense and creamy blue cheese, crumbled
(1/3 packed cup), at room temperature.
Method:

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 cheese. Scrape the blue cheese butter onto a sheet of plastic wrap and pat into a 4 in. 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 medium hot fire, turning once, about 8 minutes for medium rare meat. Slice butter 1 inch thick, set a pat on each steak and serve.