Diablo Steak one of my go to Halloween recipes, and trust me, it’s spooky in all the right ways. The madness starts with a decadent filet mignon wrapped in bacon, grilled over an open flame. Then it just levels up from there, topped with spicy shrimp, and drenched in a bubbling Diablo sauce made with a rich, melted butter sauce featuring chipotle in adobo, garlic, cilantro, and jalapenos.
It’s fiery and bold—with heat that’s a little diabolical, but in a good way. Make it with any cut of beef—or ditch the shrimp and keep it focused on the steak. Either way, it’s so freakin’ delicious and built for spooky season or any cool night you want to make an epic steak on your backyard grill.
If you love Diablo Sauce, think smoky flavors, chipotle heat, and natural flavors that rival Taco Bell Diablo Sauce or even a homemade hot sauce recipe.
Table of Contents
Why You’ll Love Diablo Steak
Let’s be real, our primal selves crave tasty meat and fiery heat, and this recipe delivers. It doesn’t get much better than a perfectly cooked steak kissed by an open flame, finished with a smoky, buttery Diablo sauce. It hits that perfect balance between flavor and heat. Don’t be surprised if you find yourself sweating and then smiling at the same time.
It’s also the kind of steak that turns dinner into a showstopper. Sparks flying, sauce bubbling, flames licking the cast iron—it’s simple yet bold and a little twisted. Perfect for Halloween… or any night you feel like firing up the grill.
If spice is your jam, check out my Smoked Bat Wings, Spicy Mexican Street Shrimp, Spicy BBQ Ribs Recipe, and my Chili Oil Steak Pinwheels.
Ingredients Round-Up
Like all my fire recipes, this one starts with the best ingredients you can source. It’s not listed in the recipe, but for added depth, I added a drizzle of my FYR BLK hot sauce, which has a jalapeño kick balanced out with blackstrap molasses and tamarind paste.
- Cut of Steak — Filet mignon, sliced bacon, kosher salt, black pepper, garlic powder, and then a drizzle of canola oil.
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This sauce is FYR!
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
- Shrimp — Peeled & deveined shrimp, Cowboy Candy seasoning, and then some clarified butter for that perfect sear.
- Diablo Sauce — Unsalted butter, tomato paste, chipotle in adobo puree, minced garlic, chopped cilantro, minced jalapeños, cayenne powder, kosher salt, and black pepper. Consider adding a splash of white wine or lemon juice to balance the richness, or finish it with a squeeze of lime juice and a few fresh herbs.
Pro Tip: How to Make Clarified Butter
Clarified butter is liquid gold for cooking over fire, because it’s pure butterfat that won’t burn like regular butter. To make it, drop a stick of butter into a small skillet or saucepan over low heat and let it melt slowly. You’ll notice the milk solids sinking to the bottom and then a thin foam rising to the top.
Once the butter turns clear and golden, skim off the foam and carefully pour the liquid into a jar, leaving the white solids behind. That’s your clarified butter. It’s rich, nutty, and built for high-heat cooking—perfect for searing shrimp, steak, or anything that deserves a little buttery fire flavor.
How to Make Diablo Steak
Alright, let’s break this easy recipe down step by step.
Steak & Shrimp Prep
Start with your filet mignon. Wrap each one with a strip of bacon and secure it using a toothpick or grilling pin. Drizzle them with a little oil, then season with salt, black pepper, and garlic powder.
Place the steaks in the fridge for about 40 minutes. This helps them dry brine and builds flavor. Pull them out 15 minutes before grilling so they can come to room temperature.
While that’s happening, season your shrimp with Cowboy Candy Rub and set aside.
Grilling Time
Now head out to the grill. Preheat it to medium-high heat, around 375F. Place your steaks directly over the flame and cook them for about 3 to 3.5 minutes per side, depending on the thickness of your steak.
Sear off the bacon too, because we want it golden brown and crispy all the way around. Pull the steaks when they hit 120F internal if you’re going for that steak medium after resting. Let ‘em rest on a cutting board for 10 minutes.
While the steaks rest, drop a skillet on the grill over medium heat (about 325F). Add clarified butter. Toss in the shrimp and cook for 2-3 minutes. You’re looking for a nice pink “C” shape and that juicy, grilled flavor. Pull them once they’re cooked through and let them rest too.
Best Diablo Sauce
Now the real fun begins: making the Diablo sauce. In a large saucepan, add butter, tomato paste, olive oil, adobo sauce, minced garlic, minced jalapeños, cayenne, salt, pepper, and chopped cilantro. For more sweetness, add a little brown sugar. For a little more acidity, add lemon juice or white wine. Let it simmer at a medium temperature until it’s bubbling and thick. The smell alone will have people lining up. You can also add a crushed garlic clove, small onion, or even some fresh herbs for extra depth if you’re feeling it.
Finally, slice your steak, top it with the shrimp, and then pour the hot Diablo sauce all over. Then, get ready to dig in. Cheers and Happy Halloween, y’all!
Note: This sauce even doubles as a sweet Diablo glaze for ground beef, a winning pasta dish, or a quick drizzle over tacos if you love hot taco sauce vibes.
What to Serve with Diablo Steak
Keep your sides simple but bold. I’m thinking grilled corn, charred sweet potatoes, or black beans. For a Halloween twist, roast some squash until it’s caramelized and tender. The natural sweetness balances the heat from the Diablo sauce and then brings those fall flavors full circle.
And to wash it all down? Grab a cold Sam Adams Octoberfest or your favorite amber ale. The malt and caramel notes pair perfectly with the spice and smoke. And, if you’re feeding a crowd, pile everything on a big platter and let folks build their own. It’s fiery, festive, and gone before you know it.
Leftovers & Reheating Instructions
If you’ve got leftovers (unlikely!), store the meat and shrimp separately in airtight containers for up to 3 days. Reheat gently in a skillet to keep that steak juicy and shrimp tender. Avoid the microwave at all costs, because no one wants tough meat on their plate!
Pro tip: The leftover Diablo sauce makes a killer dipping sauce for fries, wings, or chicken nuggets.
More Steak!
FAQs for Diablo Steak
“Diablo” means “devil” in Spanish, and this sauce earns its name. It comes from Latin-style cooking built around chiles, garlic, and butter for that smoky heat. Over time, folks added tomato paste, brown sugar, adobo sauce, and other natural flavors to layer the spice. My version stays true to that fiery tradition—bold, buttery, and straight from the flame.
Easy. Cut back on the cayenne and jalapeños, or swap adobo sauce for a milder chili paste. You’ll still get that smoky, buttery flavor without the full burn. And if you really want to cool things off, add a squeeze of lime juice or a little extra butter to smooth out the spice.
Absolutely. It rocks as just steak and sauce. You can also swap in scallops, chicken, or pour the sauce over some roasted veggies. Or toss it with pasta for a winning pasta dish that’s guaranteed to impress.
Kick it up with extra cayenne, a splash of Mad Dog hot sauce, or your favorite hot taco sauce. Add ground beef and you’ve got yourself a sweet Diablo taco night.
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Diablo Steak
Ingredients
Filets:
- 3-4 Filet Mignon
- 3-4 Sliced Bacon
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Shrimp:
- 1 lb Shrimp peeled & deveined
- 2 tbsp Cowboy Candy Seasoning
- 2 tbsp Clarified Butter
Diablo Sauce:
- 1 cup Unsalted Butter
- ½ cup Chipotle in Adobo puree
- 2 tbsp Minced Garlic
- 1 tbsp Chopped Cilantro
- 1 tbsp Minced Jalapenos
- 1 tsp Cayenne Powder
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
Instructions
- Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin.
- Slather your steaks with oil and season with the salt, pepper and garlic powder. Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.
- Preheat your grill to medium high heat temperature (around 375F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull off and let rest for 10 minutes.
- Add the skillet to the grill at a slightly lower temperature (around 325F) along with clarified butter. Add my cowboy candy seasoning to the shrimp and mix together. Add the shrimp to the skillet and cook the shrimp for 2-3 minutes until they develop into a nice “C” shape and change from opaque to white. When done, pull off and let shrimp rest.
- Add another skillet to the grill along with all the ingredients for the diablo sauce. Bring to a simmer with the butter bubbling. Pull off when simmering
- Slice into your steaks and serve with your shrimp. Pour the diablo sauce over the top and enjoy!!
