Reddened Rib Eye with Pimiento Cheese

8 ounces very sharp yellow Cheddar
3 ounces pimientos from a jar, with 3 tablespoons brine
6 tablespoons mayonnaise
1 small cloves garlic
1-1/2 teaspoons sugar
1 teaspoon smoked paprika
1/2 teaspoon sweet paprika
4 thick rib eye steaks, about 12 ounces each
1/4 cup ground sumac

Preheat the broiler. Chop the cheese and put in a food processor with the pimientos, brine, mayonnaise, and garlic. Process until smooth; add salt and pepper. Chill. Mix together the sugar, both paprikas, and 1-1/2 teaspoons salt. Rub the steaks thoroughly with the mixture and let sit 10 minutes. Rub the sumac thickly on both sides of the steaks. Place on a rimmed baking sheet; broil as close to the heat as possible for 3 to 4 minutes on each side for medium-rare, or until desired doneness. Top each steak with a scoop of pimiento cheese. Serves 4