Spanish Ribeye Steak & Gambas Al Ajilo

Special thanks to Chef Andrew Plaza & Double Ace’s BBQ for creating this Spanish-Inspired Reverse-Seared & Smoked Paprika Ribeye Steak Recipe with all the fix ‘ins.

Spain cooks with fire in its soul, and this menu channels that spirit straight to the grill. It starts with smoked garlic confit, a humble pantry staple transformed by low, slow smoke into something luxurious. This isn’t just garlic; it’s the backbone of the whole spread, infusing oil and cloves with the deep, fragrant warmth you find in Spanish kitchens from Andalusia to Galicia.

From there, we lean into the country’s love of bold, rustic flavour. A Spanish-inspired cowboy butter, rich with smoked garlic oil, parsley, scallions, and black truffle notes, nods to Asturias’ famous Valdeón blue and the way Spaniards finish grilled meats with intensely flavoured fats instead of heavy sauces. It’s built to melt over a perfectly seared ribeye, carrying smoky paprika, sherry-like tang, and a whisper of heat in every bite.

Gambas al Ajello, reimagined over live fire, bring tapas culture to the backyard. Shells are toasted in smoked confit oil until ruby red, layering ocean sweetness with garlic and chili the way coastal taverns do when locals crowd around the bar for shrimp and a glass of sherry.

Spain’s culinary soul blazes brightest in the centerpiece of this feast: the Spanish-inspired ribeye steak. This is no ordinary cut; it’s a masterclass in flavour layering that starts low and slow in the smoker at 225°F, where the rich smoky paprika and a blend of bold spices marry deeply with the meat

Finally, patatas bravas complete the Spanish table: crisped potatoes tossed in a paprika-rich salsa brava sharp with sherry vinegar. Together on the plate—ribeye, garlic shrimp, and fiery potatoes—you get Spain’s great contrasts: mountains and sea, smoke and bright acid, simplicity and intensity. It’s a full Spanish fiesta, served grill-side, crafted for gold-medal flavour.

SMOKED GARLIC CONFIT

INGREDIENTS - Smoked Garlic Confit

• 3 Bulbs garlic
• 1 Cup Extra Virgin Olive Oil

DIRECTIONS - Smoked Garlic Confit

1. Set Smoker to 210°F
2. Peel garlic cloves from all 3 bulbs and remove the “knot” at the end of each clove and place into an oven safe dish.
3. Pour olive oil in and mix
4. Smoke for 2hrs
5. Remove from smoker and let sit (bring to room temperature)
6. *You can add in thyme, peppercorns, rosemary, chili flakes to infuse if you like* 
7. Garlic confit is very versatile and can be spread on toasted bread, tossed in with pasta, or blended into dressings for an injection of rich, aromatic flavor.
8. The infused oil that the garlic cloves were smoked in, can be used to provide an indulgent, smokey touch to any dish – making every bite, a memorable one.
9. Store your Garlic Confit in an air tight container, for up to 2 weeks in the refrigerator. Or you could also freeze it for up to 2 months.

SPANISH INSPIRED COWBOY BUTTER (VALDEÓN BUTTER)

INGREDIENTS - Valdeón Butter

• 1 Shallot
• 2 Tbsp Parsley
• 1 pkg. Boursin Black Truffle and Sea Salt
• 2 sticks Herbed Garlic Butter
• 1 Tbsp Dark Side of the Grill Mel Toro gluten-free rub
• 2 Scallions (roughly chopped – green part only)
• 1 Tbsp Smoked Garlic Oil
• 2 Smoked Garlic Cloves

 DIRECTIONS - Valdeón Butter

1. Bring Butter to room temperature
2. In a food processor, combine all ingredients and mix well until soft
3. Take a large piece of plastic wrap and layout on your work surface, place butter onto plastic wrap and wrap/form into a log.
4. Place into freezer until firm.

SPANISH INSPIRED GAMBAS AL AJILO (SPANISH-STYLE GARLIC SHRIMP)

INGREDIENTS - Gambas al Ajilo

• 4 Smoked Garlic Confit Cloves
• 1 lb Large Shrimp (peeled, shells reserved)
• ½ Cup Smoked Garlic Confit Oil
• ½ tsp  Red Pepper flakes
• 1 Tbsp Sherry Vinegar
• 2 Tbsp Parsley Leaves (finely chopped)
• 2 Tbsp Kreiser Barbecue – High Tide seafood seasoning + 1 tsp

 DIRECTIONS - Gambas al Ajilo

1. Peel the shrimp (DO NOT DISCARD), place shrimp into zip lock bag and season with Kreiser Barbecue – High Tide. Toss and set in fridge. Keep peels/shells in separate bowl in fridge until ready to make oil.
2. Pour smoked confit oil into frying pan over medium-low heat.
3. Finely mince/smash the smoked garlic cloves and put into a pan. Sauté for 1-2 mins.
4. Add red pepper flakes. Cook another 1-2mins
5. Add 1 tsp Kreiser Barbecue – High Tide. Sauté another minute.
6. Add shrimp shells to skillet and cook. Stirring and tossing occasionally, until shells turn ruby red, garlic is pale golden brown, and oil is intensely aromatic, about 10 mins. Oil should be gently bubbling the whole time.
7. When ready, strain through a fine-mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
8. Let cool to room temperature.
9. Once cooled, remove shrimp from fridge and add in oil and sherry vinegar, toss and mix and let sit in fridge until ready to cook.
10. When you are ready to finish your steak over live fire, skewer the shrimp and cook on both sides until done (should roughly be the same as a medium steak flipped twice).

 DOUBLE ACE’S SPANISH-INSPIRED REVERSED-SEARED SMOKED PAPRIKA RIBEYE STEAK

INGREDIENTS - Ribeye Steak

• 4 Smoked Garlic Confit Cloves + 2 Whole Smoked Garlic Confit Cloves
• 1 Tbsp Smoked Paprika
• 1 Tbsp Dark Side of the Grill – Killer Shroomz rub
• 1 Tbsp The Moose Shed BBQ – Texas Dust
• Pinch of Cayenne
• ¼ Cup Smoked Garlic Confit Oil
• 1 (2” thick) Ribeye Steak

 DIRECTIONS - Ribeye Steak

1. Preheat Smoker to 225°F
2. Finely mince/smash the smoked garlic cloves.
3. In a measuring cup, add smoked garlic confit oil and all the seasonings. Mix well and set aside.
4. Add Ribeye steak into zip lock bag and pour in marinade, add garlic cloves.
5. Toss well, add in two whole smoked garlic confit cloves, and squish in bag by hand. Ensure the steak is well coated.
6. Let stand at room temperature for 1 to 4 hours or refrigerate overnight. (I did 3hrs room temperature).
7. When ready, smoke your ribeye until internal temperature is 112°F.
8. While you are waiting for your wonderful ribeye to smoke, start your live fire cooking (charcoal) or prepare your gas grill for medium high temperature to sear and finish your steak.
9. Remove from smoker and let rest for 10mins.
10. Once your live fire is ready to go, take your steak and sear until desired temperature. Sear on both sides.
11. Once your steak is done to your liking, remove and let rest. Place a slice of your cowboy butter on top and let it get warm and melty.
12. Serve with your shrimp and Patatas Bravas.

BONUS RECIPE: SPANISH INSPIRED PATATAS BRAVAS

INGREDIENTS - Salsa Brava

• 2 Tbsp Extra Virgin Olive Oil
• ½ Spanish Onion (small) (roughly chopped)
• 1 small Shallot (roughly chopped)
• 3 Smoked Garlic Confit Cloves
• Kosher salt
• 1 Tbsp Sweet Paprika
• 1 Tbsp Smoked Paprika
• ½ Tbsp The Moose Shed Texas Dust
• 2 Tbsp Flour
• 1 ½ Tbsp Tomato Paste
• 1 Cup Beef Stock
• 3 tsp Sherry Vinegar

DIRECTIONS - Salsa Brava

1. In a saucepan heat oil over medium heat until it shimmers. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until onion is softened and just beginning to brown on the edges, 5 to 7 minutes.
2. Reduce heat to medium-low. Add sweet and smoked paprika, Texas Dust. Stir to combine, and cook until fragrant, about 30 seconds.
3. Add tomato paste, and cook, stirring constantly, until tomato paste turns dark red, about 30-45 seconds.
4. Add flour and cook, stirring constantly, until thoroughly combined and mixture begins to stick to bottom of saucepan, 30 seconds to 1 minute.
5. Add stock, stir to combine, and bring to a boil over medium-high heat.
6. Cook, stirring frequently until mixture is thickened and coats the back of a spoon, 1 to 2 minutes.
7. Either transfer mixture to a countertop blender or use immersion blender in pan, blend on high speed until completely smooth, about 1 minute.
8. Add in sherry vinegar until combined, season with salt to taste.
9. Let cook to room temperature. (cover with plastic, pressing plastic wrap against the surface of the sauce to prevent a skin from forming)
10. Transfer to a bowl or airtight container set aside until ready to use.
11. Once sauce has cooled to room temperature, it can be refrigerated for up to 5 days.

 INGREDIENTS - Potatoes

• 2 lbs Russet Potatoes (cut into 3/4- to 1-inch cubes)
• 2 Tbsp White Vinegar
• 1 ½ Tbsp Prairie Smoke and Spice All Purpose Seasoning
• 3 cups Oil for frying (Canola, Vegetable, Peanut)

 DIRECTIONS - Potatoes

1. In a 12-inch cast iron straight-sided sauté pan or large Dutch oven, heat oil to 350°F.
2. Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a slotted spatula or tongs occasionally, until golden brown and crisp, 5 to 7 minutes.
3. In a tossing bowl add the Texas Dust, when ready to remove the potatoes using slotted spoon, toss until well coated, add in ¼ Cup of Salsa Bravas and toss until well coated.
4. Serve with an Aioli or Sour Cream and with your reversed seared Spanish inspired Ribeye and Garlic Shrimp.