Cocoa Rubbed Steak with Bacon Whiskey Gravy

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the steak:

  • 1

    tablespoon unsweetened cocoa powder

  • 2

    teaspoons sweet paprika

  • 1/4

    teaspoon smoked paprika

  • 1

    teaspoon packed light brown sugar

  • 1/4

    teaspoon cayenne pepper

  • Kosher salt

  • 3

    1-pound New York strip steaks (about 1 1/2 inches thick)

  • 1

    tablespoon unsalted butter

  • For the gravy:

  • 4

    strips bacon, diced

  • 1

    leek (white and light green parts only), finely chopped

  • 1

    tablespoon all-purpose flour

  • 1/2

    cup whiskey

  • 3

    cups low-sodium chicken broth

  • 2

    bay leaves

  • 1/2

    cup heavy cream

  • 1

    tablespoon unsalted butter

  • 2

    tablespoons chopped fresh parsley

  • Kosher salt and freshly ground pepper

Directions

Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes. Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute. Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm. Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

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