Paprika-Parmesan Finishing Butter

Diablo’s Paprika-Parmesan Butter - Enough for 2 Steaks

3 Tbsp. Butter
2 tsp. Finely grated parmesan
1 tsp. Smoked paprika
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. Freshly ground black pepper
1/4 tsp. Hot sauce (your favourite)

Fuego Diablo Steak Marinade - enough for 2 Steaks

Choose any of your favourite Diablo Cuts
1/4 cup of extra-virgin Olive oil
7 Large garlic cloves - minced
1 Tbsp. chopped fresh thyme
1 Tbsp. kosher salt, more as needed
2 tsp. freshly ground black pepper, more as needed
1 tsp. chopped fresh rosemary

Diablo’s Paprika-Parmesan Butter

Mash 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 ahead of time - or not. Return to room temperature before using.

Place steak in a baking dish. Whisk oil, minced garlic, thyme, salt, pepper and rosemary in small mixing bowl. Pour marinade over steak and coat both sides. Cover and chill for at least 3 hours, preferably a day. Before grilling, bring steak back up to room temperature. Add some more kosher salt and black pepper.

Grill steak ( using gas, or charcoal ) until you reach your desired doneness (125 for medium rare). Add a generous slice of your Paprika-Parmesan Butter cover and let rest on worm platter for 5 mins - you want the butter to melt during this stage. If its not melted, you can put it under the oven’s broiler for a minute. Serve and enjoy!

Matt MacQuarrie
Matt MacQuarrie


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