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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.
Diablo’s Paprika-Parmesan Butter - Enough for 2 Steaks 3 Tbsp. Butter2 tsp. Finely grated parmesan1 tsp. Smoked paprika1/2 tsp. Dijon mustard1/2 tsp. Worcestershire sauce1/4 tsp. Freshly ground black pepper1/4 tsp. Hot sauce (your favourite)Fuego Diablo Steak Marinade - enough for 2 SteaksChoose any of your favourite Diablo Cuts1/4 cup of extra-virgin Olive oil7 Large garlic cloves - minced 1 Tbsp. chopped fresh thyme1 Tbsp. kosher salt, more as needed2 tsp. freshly ground black pepper, more as needed1 tsp. chopped fresh rosemary Diablo’s Paprika-Parmesan ButterMash all ingredients up in a small mixing bowl. Roll ingredients into tube shape, using wax paper (tinfoil works too). Store in fridge until you're ready to grill. It’s fine to make this a day or two...
Two 6-ounce Fuego Diablo Filet Mignon steaks3 teaspoons chopped fresh rosemary, plus 1 sprigKosher salt and freshly ground black pepper2 tablespoons olive oil1 shallot, finely chopped1 teaspoon finely chopped fresh thyme1/2 cup fruity red wine (pinot noir)2/3 cup low-sodium beef stock1/2 cup fresh blueberries2 tablespoons unsalted butterHeat a cast-iron skillet over high. While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary, kosher salt and cracked black pepper. Add the oil to the skillet and, once it starts to smoke, add a tsp of butter. Next add the Fuego Diablo Tenderloins and a rosemary sprig. Sear complete outer edge of the steaks then cook in the butter/oil for approximately 4 minutes...