Cocoa-Rubbed Steak With Bacon-Whiskey Gravy

Name: Cocoa-Rubbed Steak With Bacon-Whiskey Gravy
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 4 strips bacon, diced; 2 bay leaves; 0 teaspoons cayenne pepper; 1 Tbsp all-purpose flour; 2 Tbsps chopped fresh parsley; 118 milliliters heavy cream; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 1 leek (white and light green parts only), finely chopped; 1 teaspoon packed light brown sugar; 710 milliliters low-sodium chicken broth; 0 teaspoons smoked paprika; 1 kilograms New York strip steaks (about 1 1/2 inches thick); 2 teaspoons sweet paprika; 1 Tbsp unsalted butter; 1 Tbsp unsweetened cocoa powder; 118 milliliters whiskey

Cocoa-Rubbed Steak With Bacon-Whiskey Gravy might be a good recipe to expand your main course repertoire. One serving contains 724 calories, 51g of protein, and 50g of fat. This recipe serves 6. A mixture of parsley, heavy cream, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.

Ingredients you will need

Cocoa Powder

Brown Sugar

Ground Cayenne Pepper

Steak

Salt

Dry Seasoning Rub

Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes.

Ingredients you will need

Bacon

Gravy

Equipment you will use

Frying Pan

Remove to paper towels with a slotted spoon; set aside.

Equipment you will use

Slotted Spoon

Paper Towels

Add the leek to the drippings and cook until soft, about 3 minutes.

Ingredients you will need

Leek

Add the flour and cook, stirring, 1 minute.

Ingredients you will need

All Purpose Flour

Remove the skillet from the heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Alcohol

Whiskey

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.

Ingredients you will need

Chicken Broth

Bay Leaves

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.

Ingredients you will need

Salt And Pepper

Heavy Cream

Parsley

Butter

Bacon

Gravy

Equipment you will use

Whisk

Heat a large cast-iron skillet over high heat, about 3 minutes.

Equipment you will use

Frying Pan

Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side.

Ingredients you will need

Butter

Crust

Steak

Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

Ingredients you will need

Gravy

Salt

Equipment you will use

Cutting Board

Photograph by Anna Williams

Equipment

Ingredients

Servings:

4strips

bacon, diced 2

bay leaves 0teaspoons

cayenne pepper 1Tbsp

all-purpose flour 2Tbsps

chopped fresh parsley 118milliliters

heavy cream 6servings

Kosher salt 6servings

Kosher salt and freshly ground pepper 1

leek (white and light green parts only), finely chopped 1teaspoon

packed light brown sugar 710milliliters

low-sodium chicken broth 0teaspoons

smoked paprika 1kilograms

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

sweet paprika 1Tbsp

unsalted butter 1Tbsp

unsweetened cocoa powder 118milliliters

whiskey

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Rabble Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 20 dollars per bottle.