- Why Diablo?
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Steaks that carry the name Fuego Diablo bear witness to a legend of taste and quality. Our Gold Label steaks are selected from the very best USDA Choice and Canadian AAA Black Angus Beef. USDA Prime and Canadian Prime is where we start with our Black Label Diablo steaks.
If you’re like me, you appreciate the basics done well. There’s a reason macaroni and cheese has been a staple in the world’s finest steakhouses. Because it’s awesome. What can you possibly do to improve on a classic, you might ask? How about using 5 cheeses instead of one? Still not convinced? How about adding some bacon and a splash of maple syrup? To begin, you’ll need a large cast iron pan, a dutch oven or a good sized casserole dish. Start by browning about a 1/2 pound of bacon. Once it’s cooked, remove the bacon from the pan and drain most of the fat from the pan. You’re going to use some of the remaining fat to grease...
4 - 8 ounce Black Label Fuego Diablo Filet Mignons 1 tablespoon finely chopped fresh thyme 2/3 stick unsalted butter 1/3 cup crumbled blue cheese 2 pinches of Kosher Salt, and 1 pinch of freshly cracked black pepper Canola oil, as needed Combine the blue cheese, butter, salt, pepper and thyme in a bowl. A splash of canola oil can be added to soften the mix. Cover the bowl and refrigerate for 30 minutes. Bring your Fuego Diablo Black Label Filet Mignon steaks out of the fridge and and bring them up to room temperature (approximately 20 minutes). Preheat your grill to high heat, aim for 400 degrees. Pat the steaks dry with a paper towel and brush the steaks...