Carne con Valdeón

• 10oz smoked-paprika-marinated, portioned ribeye or NY Strip Steak
• 25g sliced Valdeón butter (3 slices, 3/16th thick
• 20g crispy shallots
• 1 g picked parsley leaves
• 1g picked dill leaves
• Griddled lemon, 1/2
• Cracked Black Pepper
• Maldon Sea Salt, to garnish
• Pimentón Blend, to garnish
• Extra Virgin Olive Oil, to garnish

1. Wipe away any excess marinade from the steak.
2. Season with Cracked Black Pepper.
3. Sear both sides of the steak on the plancha or mark on the grill.
4. Finish to the customer's desired temperature in the oven.
5. Transfer the finished steak to a sizzle platter lined with C-fold towels to rest.
6. Dust a plate with pimentón blend (see photo).
7. Set the rested steak in the center of the plate.
8. Top the steak with 3 slices of Valdeón butter.
9. Return the steak to the oven briefly to "temper" the butter slightly.
10. Add the crispy onions on top of the Valdeón butter, evenly covering just the top of the steak.
11. Garnish the crispy onions evenly with picked parsley & dill leaves.
12. Finish with a griddled lemon.
13. At the pass: Cracked Black Pepper, Maldon Sea Salt, Extra Virgin Olive Oil.

Valdeón Butter needs to be cold & thinly sliced. If it is not, it melts too quickly on top of the steak and is very oily. Do not use too much Valdeón butter as the flavor is pretty intense.

Marinade steaks for 18-24 hours. Do not marinade too far in advance!! Only marinade for the following day, check your sales in Toast.