Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
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.
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!
Two 6-ounce Fuego Diablo Filet Mignon steaks
3 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1/2 cup fruity red wine (pinot noir)
2/3 cup low-sodium beef stock
1/2 cup fresh blueberries
2 tablespoons unsalted butter
Heat 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 on each side (use a meat thermometer and aim for about 125 degrees, as the temp will raise a little during resting). You’re trying to achieve a nice outer crust on the steaks. Remove the steaks and rosemary sprig to a plate and loosely tent with foil. Rest for about 5 minutes.
While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes. Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet. Reduce the wine by half, about 3 minutes. Stir in the beef broth and blueberries. Partly mash the berries into the sauce with a wooden spoon. Continue simmering until the sauce is reduced and coats the back of a spoon. Remove from the heat and swirl in the rest of the butter. Taste for seasoning and add salt and pepper if needed.
INGREDIENTS
1/3 cup of chopped fresh parsley
2 tbsp chopped fresh basil
3 tbsp chopped fresh tarragon
2 garlic cloves, minced
2 tsp finely grated lemon zest
1 tsp drained capers, minced
1 tsp freshly ground black pepper
7 tbsp extra virgin olive oil
1 cup blue cheese ( approx. 4 oz. )
1/2 cup ( 1 stick ) salted butter
4 large fresh tomatoes, cut into 1/3 inch thick slices
4 11 to 13 oz. Fuego Diablo Black Label Strip Loin Steak
Salsa Verde
Mix 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 Butter
Mix blue cheese and butter in another small bowl until it is fully blended. Add salt and cracked black pepper to taste. To store excess blue cheese butter for another day, wrap the butter in wax paper and insert into a small ziplock bag. Put the mixture into the freezer for use another day.
Grill your steaks and add a dollop or two of blue cheese butter as the steaks come off the grill. Let the steaks rest for about 5 minutes under loosely tented foil. This will give the butter some time to melt.
Enjoy!!
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 the pan or dish.
Next, cook your macaroni. Because you’re going to be baking the macaroni, you don’t want to cook it completely. You’ll want to stop cooking it a minute or 2 before it even reaches el dente doneness. Once it’s cooked, rinse and drain, then throw 1/3 of a stick of butter in the pot with the macaroni, let it melt, stir and cool a little.
Next comes the cheese. You’ll want to grate a block of old cheddar, Monterey Jack, and Swiss (approximately 300 gram blocks of each). Then, chop that bacon up.
Now it’s time to make layers. On the bottom of the well greased pan or dish, add the first layer of macaroni. Next add a layer of Cheddar, Monterey Jack, Swiss cheese and chopped bacon. Add a sprinkling of dried basil, and a sprinkling of paprika. If you like to have a little heat, a sprinkling of cayenne pepper is an option here too.
Repeat this step until you have 2-3 layers (until you run out of macaroni or room in the pan). On the top layer, add a thin layer of Parmesan and shredded Romano.
Next, in a blender, you’ll want to combine 3 cups of whole milk, 4 eggs, 2 teaspoons of salt and 1/4 cup of maple syrup. Blend this for about 45 seconds and pour it into the pan. When you’re pouring it into the pan, just slowly pour into one spot as to not mess up your cheese layer. Trust me, the liquid will find where it needs to be. You'll want to pour until you can see it reaching the sides of the pan. Be sure to leave about 1/2” of room between this liquid and the top of the pan (to avoid a messy oven).
Cover and put it in the oven at 375 degrees for 30 minutes. Remove the cover and bake for another 30 minutes or until the top becomes nicely browned.
Let it stand for 10 - 15 minutes, serve and enjoy!
Ingredients:
1 box of elbow macaroni
1 block of old cheddar cheese
1 block of Monterey Jack cheese
1 block of Swiss cheese
1/4 cup of shredded Parmesan cheese
1/2 cup of shredded Romano
1/2 lb bacon
pinch of dried basil
pinch of paprika
4 eggs
3 cups of whole milk
1/4 cup maple syrup
2 teaspoons of salt
pinch of cayenne pepper (optional)
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