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 Order on or before December 18th to ensure delivery for Christmas!

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.

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Carnoisseur’s Corner

Butter-Basted Rib Eye Steaks

June 06, 2018

Recipe - Butter-Basted Rib Eye Steaks

How to Make It

Step 1    

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.

Step 2    

In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.

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Chimichurri Steak Marinade and Sauce

May 10, 2018

Here’s a Diablo favourite from the heart of Argentina, a land exceptional beef and devoted steak lovers. In Argentina, Chimichurri is a staple condiment. While there’s never a NEED to marinate a Fuego Diablo steak, we realize you may find yourself stuck with a Non-Diablo steak from time to time and rather plunge into a spiral of despair, you may just choose to marinate.

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