STEAKS MADE FAMOUS BY
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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.

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Carnoisseur’s Corner

Rosemary Diablo Filet Mignon with Blueberry Red Wine Sauce

August 10, 2017

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...

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Black Label Strip Loin Steak with Blue Cheese Butter and Salsa Verde

April 13, 2017

INGREDIENTS1/3 cup of chopped fresh parsley2 tbsp chopped fresh basil3 tbsp chopped fresh tarragon2 garlic cloves, minced2 tsp finely grated lemon zest1 tsp drained capers, minced1 tsp freshly ground black pepper7 tbsp extra virgin olive oil1 cup blue cheese ( approx. 4 oz. )1/2 cup ( 1 stick ) salted butter4 large fresh tomatoes, cut into 1/3 inch thick slices4 11 to 13 oz. Fuego Diablo Black Label Strip Loin Steak   Salsa VerdeMix the first 7 ingredients of the verde into a small mixing bowl. Gradually whisk in the 7 tbsp of oil. This mix can be made and refrigerated for up to 24 hours prior to serving. Fan the tomato slices and top with verde. Blue Cheese ButterMix...

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