Our Spiced Butter drizzled over this steak is outstanding. Clarified, so it’s pure savory fat without the sweet cream of dairy, the hot butter sizzles the just-right balance of sweet paprika to hot smoky pimentón. It’s a super-easy five-ingredient finish that takes the Spanish Basque classic of grilled ribeye over the top. To turn this meaty main into a picnic perfect summer meal, we serve it alongside a potato salad freshened up with tender green beans, crunchy red onion, and celery. At our restaurants in New York and Washington DC we serve it alongside the same pimentón butter as well as sweet and delicate confit piquillo peppers.
From the Boqueria Cookbook
Serves: 4 to 6
Prep: 45 minutes
Total: 1 hour
2 (11⁄2-inch-thick) bone-in prime ribeye steaks (about 3 pounds total), preferably dry-aged
kosher salt and freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon sweet paprika
1 tablespoon hot pimentón (smoked paprika)
1⁄4 pound (1 stick) unsalted butter
For the Spiced Butter:
Combine the salt, pepper, paprika, and pimentón in a medium bowl. Put the butter in a deep microwave-safe container and microwave in 30-second increments, until the dairy solids sink to the bottom and the clarified butter rises to the top, about 1 ½ minutes total. Pour the clarified butter over the spices leaving the dairy solids behind. Stir the spiced butter well. Makes 1 1/2 cups.
Allow the steaks to come to room temperature before grilling.
When ready to grill, prepare a charcoal grill with high heat. While the grill heats, season the steaks with salt and pepper and let stand for another 15 minutes.
Grill the steaks until a nice crust forms, 4–5 minutes per side for medium-rare. Let rest on a cutting board for 5–10 minutes.
Cut the steaks across the grain and drizzle with the spiced butter. Serve immediately with the potato salad.