Smoked Paprika-Rubbed Steaks & Blue Cheese Butter with 2009 Les Filles Cabernet Sauvignon
4 large garlic cloves, thinly sliced
1/2 tablespoon salt
1 tablespoon smoked paprika
Pinch of cayenne
Pinch of dried oregano
1/4 cup extra-virgin olive oil
Four 250-300gm rib-eye steaks, about 1 inch thick
4 tablespoons unsalted butter, softened
1 tablespoon finely chopped shallot
1 Green Onion, dark-green part only, finely chopped
60gm Intense and creamy blue cheese, crumbled (1/3 packed cup), at room temperature
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 green onion. Stir in the blue cheese. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log. Wrap and refrigerate until firm, at least 30 minutes.
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 one on each steak and serve.Wine Match - Matariki Les Filles 2009 Les Filles Cabernet Sauvignon