Paprika Rubbed Steak with Brandy Blue Cheese Sauce
This Spanish inspired grilled ribeye steak is rubbed with paprika and smoked paprika and then topped with a blue cheese brandy sauce for an easy and flavorful main course.
Servings 4 servings
Calories 475kcal
Ingredients
Paprika Rubbed Steaks
- 2 1-inch thick ribeye steaks, each 10-12 oz
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/4 tsp hot paprika
- 1 tsp kosher salt
Blue Cheese Sauce
- 1/2 tbsp unsalted butter
- 2 medium cloves garlic, chopped
- sprinkle kosher salt
- 2 tbsp brandy, or bourbon
- 3/4 c heavy cream
- 2-3 oz blue cheese, crumbled
Instructions
Paprika Rubbed Steaks
- Rub the steaks with the paprikas and salt. Let them sit at room temperature for 30 minutes to 1 hour.
- While they are sitting, preheat the grill.
- Grill on high heat with the lid up for 4 minutes per side. If they are not quite to the temperature you want (medium rare is 130F), reduce the heat or put the steaks on a cool part of the fire and cook them, grill closed for another 2-3 minutes. Keep an eye on the temperature!
- When done, remove the steaks to a plate and let them rest for 5 minutes. This is a great time to make the sauce or warm it back up if you made while the steaks were cooking.
Blue Cheese Sauce
- Melt the butter over medium heat. When it sizzles add the garlic and a sprinkle of kosher salt. Cook for about 2 minutes but don't let the garlic get too brown. A little golden is okay.
- Add the brandy or bourbon. It will boil pretty hard. Let it boil for 30 seconds, or until the brandy is cooked down to a glaze.
- Add the cream. Increase the heat a bit and bring the cream to a boil. Boil to reduce the cream to about 1/2 cup, 2-3 minutes. Stir in the blue cheese and let it melt and combine. Take the sauce off the heat. Add any steak juices which have accumulated on the plate to the sauce and stir them in.
Notes
- Exactly how much blue cheese you add will depend on how intense your blue is and how much blue cheese flavor you like. Remember that you can always add more but you can't take it out. So, taste and see!
- If you don't have any hot paprika, switch to a pinch or two of cayenne pepper.
- I like the blue cheese sauce to be fairly thick, which is why I reduce the cream. Since I also like to add the steak juices to the sauce (which does thin it out) I make sure I start with thicker sauce. If you prefer a thinner sauce, just boil the cream briefly and then add the blue cheese.
Nutrition
Calories: 475kcal