Desi Arnaz may be best remembered as Ricky Ricardo, the charismatic bandleader constantly trying to keep up with Lucy’s latest scheme on I Love Lucy, but his real-life story was far more layered than the sitcom role that made him a household name.
Born into a well-connected family in Cuba in 1917, Arnaz saw his life change dramatically after political unrest forced his family to flee to the United States when he was a teenager. He arrived with little money, learned to make his own way and soon found a career in music, bringing the sounds of the conga and Latin dance orchestras to American audiences.
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His career took another turn when he met Lucille Ball, setting off one of television’s most famous love stories and creative partnerships. Together, the pair launched I Love Lucy in 1951, with Arnaz stepping into the role of Ricky while quietly transforming the business behind the scenes.
As co-founder of Desilu Productions, he helped popularize the multi-camera sitcom format, filming before live audiences and the idea of keeping shows on film for future reruns. Arnaz was funny, ambitious, imperfect and innovative—and his impact on television reaches far beyond the famous “Lucy, you’ve got some ’splainin’ to do” line.
Despite Desi Arnaz’s lasting impact both on and off screen, he was also known to enjoy his time in the kitchen. One recipe he and Lucille Ball reportedly loved was Paprika Steak, a simple but flavorful dish made with everyday pantry staples. The recipe turns an ordinary steak dinner into something a little more special, thanks to its rich, savory, paprika-based flavor. So, when I came across it, I knew I had to give it a try and find out whether this old-school dinner was really as good as it sounded. Here’s my review of Desi Arnaz’s paprika steak recipe, plus tips for making it even better.
Ingredients for Desi Arnaz’s Paprika Steak
Courtesy Choya Johnson
For this flavorful steak recipe, you’ll need bacon and a little of the rendered bacon fat, along with green peppers, green onions and fresh tomatoes. The remaining ingredients include olive oil, Worcestershire sauce, Tabasco sauce, garlic powder, paprika, chili peppers, steaks and soy sauce.
How to Make Desi Arnaz’s Paprika Steak
Courtesy Choya Johnson
The recipe begins by crisping up bacon, then using some of the rendered bacon fat to sauté green peppers, green onions and fresh tomatoes. From there, you’ll add a little olive oil, Worcestershire sauce and Tabasco sauce—though Arnaz makes it clear that a tiny amount goes a long way, calling for just a “teensy” or “poquito” splash. Garlic powder, paprika and chili peppers bring even more bold flavor to the mix, while the steaks get a quick soak in soy sauce before cooking.
Related: I Made One of Kenny Rogers’ Forgotten Recipes, and It Deserves a Comeback for This Simple Reason
What I Thought of Desi Arnaz’s Paprika Steak
Courtesy Choya Johnson
This steak recipe differed from the methods I usually use, so I found it somewhat challenging to prepare. Because the instructions lacked some details, I had to make several adjustments and rely on my own cooking instincts throughout the process. The recipe did not clearly explain certain steps, and I was unable to find additional guidance online. It also failed to specify ingredient amounts, making it difficult to achieve a balanced result. In terms of flavor, the finished steak was more acidic than I expected and somewhat bland overall.
With clearer measurements, more thorough directions and a few seasoning adjustments, this recipe could be much easier to follow and more flavorful. But, of course, taste is subjective to what each person prefers, so this may be exactly what you need without the ingredients I added in.
4 Tips for Making Desi Arnaz’s Paprika Steak
Courtesy Choya Johnson
Before you make this steak yourself, keep these four prep tips in mind.
1. Allow the steak to become room temp before cooking and adding seasoning.
Allowing steak to come closer to room temperature before cooking can help it cook more evenly, especially with thicker cuts. Take the steak out of the refrigerator about 20 to 30 minutes before cooking, keeping it covered and out of direct heat.
2. Use a quality ribeye steak.
Use a quality ribeye steak for the best results. Ribeye is naturally rich and flavorful because of its marbling, or the small streaks of fat throughout the meat. As it cooks, this fat renders and helps keep the steak tender, juicy and full of flavor.
3. Allow the steak to marinate for about 20 minutes.
Plan ahead and allow the steak to marinate for about 20 minutes before cooking. This short marinating time gives the salt, seasonings, soy sauce, Worcestershire sauce and other flavors an opportunity to coat and lightly flavor the meat without overwhelming the natural richness of the ribeye.
4. Use a little sugar to help with the acidity.
Use a small amount of sugar to balance the marinade’s acidity. Ingredients such as soy sauce, Worcestershire sauce and Tabasco can create a sharp, tangy flavor, so a little sugar helps round out those notes without making the steak taste sweet.
Final Thoughts
This recipe was not that easy to follow because the preparation instructions were vague and left several important details unclear. As a result, it was easy to become confused about how to proceed. What I did, however, was adjust the recipe to suit my own taste. I used 1 tablespoon each of salt, pepper, brown sugar, garlic powder and paprika. I also added 2 tablespoons each of soy sauce, olive oil and Worcestershire sauce, along with a dash of Tabasco for extra heat.
For anyone else looking to try this recipe, it’s a great base to build off of to suit your own tastebuds. However you choose to enjoy it though, it’s definitely worth a try!
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