Cocoa Rubbed Steak with Bacon Whiskey Gravy

By ForkAndTheCork

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

Preparation

Step 1

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.