Walnut Adjika Ribeye Steaks with Smoked Paprika Butter

For many, BBQs are all about the meat – and when it comes to depth of flavour, nothing beats a perfectly cooked ribeye steak. Well-marbled, rich, and ready to take on the heat of the grill, ribeye is a BBQ staple that’s hard to beat.

But if you want to take your summer steak night to the next level, brush your beef with Happy Adjika’s Walnut Adjika – a richly spiced Georgian chilli and garlic paste blended with walnuts and warming spices.

Paired with a slab of smoked paprika butter and served with flame-charred new potatoes and blistered peppers, this dish is a smoky, satisfying centrepiece for meat lovers – and a true showcase of how bold condiments can elevate classic BBQ recipes.

What is Walnut Adjika?

Walnut Adjika is a luxurious spin on traditional red adjika. We blend mellow chillies, garlic, herbs, and spices with ground walnuts to create a thick, earthy paste full of flavour and warmth.

It’s not just spicy – it’s complex, aromatic, and savoury with a creamy texture from the walnuts that coats meat beautifully. As with all Happy Adjika products, our Walnut Adjika is:

• Made with 100% natural ingredients

• Contains no vinegar or preservatives

• Already seasoned, meaning no need to add extra salt or pepper

It’s ideal as a marinade, grilling paste, or post-cook glaze, and it pairs particularly well with red meat, mushrooms, and grilled vegetables.

Why Ribeye?

There’s a reason ribeye is often considered the king of steaks:

• Marbling: The internal fat melts on the grill for unmatched juiciness.

• Flavour: Bold, beefy flavour that stands up to strong seasoning.

• Texture: Tender, satisfying, and beautifully seared over direct heat.

This recipe uses bone-in or boneless ribeye steaks, about 1 inch thick – perfect for a fast, hot grill without overcooking.

Recipe: Walnut Adjika Ribeye Steaks with Smoked Paprika Butter

Ingredients (Serves 2–4)

For the steaks:

• 2 large ribeye steaks (bone-in or boneless, 250–300g each)

• 2 tablespoons Walnut Adjika

• 1 tablespoon olive oil

• Optional: 1 teaspoon fresh thyme or rosemary (for resting)

For the smoked paprika butter:

• 75g unsalted butter, softened

• 1 teaspoon smoked paprika

• Zest of ½ lemon

• ½ teaspoon garlic powder (optional)

To serve:

• Grilled new potatoes (see method below)

• Blistered red peppers or padróns

• Flatbread or crusty sourdough

• Lemon wedges

Method

Step 1: Prep the Butter

In a small bowl, mix softened butter with smoked paprika, lemon zest, and garlic powder (if using). Spoon onto parchment and roll into a log, or simply refrigerate in a ramekin until firm.

This butter will melt into the hot steak, creating a smoky, rich finish with just a hint of spice.

Step 2: Marinate the Steaks

Rub your steaks with Walnut Adjika and olive oil. There’s no need to add salt or pepper – the adjika does all the work.

Let the steaks marinate at room temperature for 30–60 minutes before grilling. This helps them cook evenly and absorb the deep flavours of the paste.

Step 3: Prepare the Grill

Heat your BBQ to high – you want the grates hot enough to sear the steak and give those gorgeous grill marks. Brush or oil the grates to prevent sticking.

Set up two zones if using charcoal: direct heat for searing, and indirect for resting/cooking through.

Step 4: Grill the Steaks

Place the steaks over high heat and sear for 2–3 minutes on each side (for medium-rare). Move to indirect heat if needed and continue cooking for another 1–2 minutes until they reach your desired doneness.

Use a meat thermometer if possible:

• Rare: 50°C

• Medium-rare: 55°C

• Medium: 60°C

• Medium-well: 65°C

Once cooked, transfer the steaks to a board, top with a few slices of smoked paprika butter, and loosely cover with foil. Let rest for 5–10 minutes.

Step 5: Grill the Sides

Grilled New Potatoes

• Boil baby potatoes until just tender, then drain and smash gently with the back of a spoon.

• Toss with olive oil and place on the grill until crisp and golden (about 5–7 minutes).

Blistered Peppers

• Toss whole padrón peppers or sliced red peppers in olive oil.

• Grill for 4–6 minutes until softened and lightly charred.

Plating and Serving

Slice the steaks and lay them on a serving platter. Drizzle any melted paprika butter from the board over the top. Serve with the grilled potatoes, blistered peppers, flatbreads, and lemon wedges.

Optional: a light drizzle of extra Walnut Adjika on the side for guests who want a second hit of heat and flavour.

Why This Dish Works

The combination of fatty ribeye, earthy walnut adjika, and smoky butter is unforgettable. The walnuts in the adjika add creaminess and richness, while the paprika butter brings warmth and colour.

Everything is designed to balance:

• Fat + Acid (lemon)

• Spice + Smoke

• Savouriness + Crunch

It’s indulgent without being overwhelming – a brilliant example of how BBQ can be elevated and still keep its rustic charm.

Tips for BBQ Steak Success

• Bring meat to room temp before grilling – ensures even cooking.

• Rest your steak – this locks in moisture and distributes flavour.

• Don’t over-marinate – 30–60 minutes is plenty for ribeye.

• Use thick cuts – better grill results, less chance of drying out.

Alternatives and Variations

• Swap ribeye for sirloin or rump if you prefer leaner cuts.

• Use the smoked paprika butter on grilled mushrooms or veg skewers.

• Try brushing Walnut Adjika onto lamb chops or burgers.

• Add crushed toasted walnuts over the final dish for extra texture.

Pairings & Drinks

Drinks:

• Dry Georgian Saperavi wine

• Cold dark beer

• Smoked whisky over ice

Side Ideas:

• Grilled corn with herb butter

• Tomato salad with lemon and herbs

• Wild garlic or adjika-spiced couscous

The Adjika Advantage

Walnut Adjika is more than just a chilli paste – it’s a celebration of Georgian culinary heritage, where spice, nuts, herbs, and garlic come together in balance.

By using it as a marinade and glaze, you add depth to the steak that’s totally different from classic BBQ sauce or dry rubs. There’s no need for harsh vinegars or synthetic smoke — it’s all natural, all flavour.

And because it’s already seasoned and perfectly balanced, you save time while still getting a chef-level result.

This Walnut Adjika Ribeye Steak recipe is the definition of BBQ indulgence: tender, rich steak marinated in deep Georgian spices, finished with smoked paprika butter, and served with flame-grilled sides.

It’s hearty, bold, and built for long summer evenings around the grill. Whether you're new to adjika or a seasoned fan, this dish proves how versatile and flavour-packed it can be.

So next time you light the coals, skip the supermarket sauces - and bring out the Happy Adjika.