Cocoa-Rubbed Steak With Bacon-Whiskey Gravy

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Cocoa-Rubbed Steak With Bacon-Whiskey Gravy Recipe Photo: Cocoa-Rubbed Steak With Bacon-Whiskey Gravy Recipe
Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
1 hr 5 min
Prep
25 min
Cook
40 min
Yield:
6 servings
Level:
Easy
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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.

Photograph by Anna Williams

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Newest Ratings and Reviews

Read all 16 reviews

  • on April 29, 2012

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    I used 1/2 bundle scallions instead of a leek since I had them on hand. I was also making this for two, so next time I will reduce the gravy recipe to 1/4, double the flour, and use 1/2lb steak. Steaks should be a medium rare when they come out of the pan. The time/heat in the recipe yielded well done steaks. I will have to reduce the time and/or heat next time : It was absolutely delicious though!!!

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  • on April 23, 2012

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    This was fantastic! I followed the recipe as directed except for using green onions instead of leaks (cheaper and half-and-half instead of heavy cream (tad bit healthier, although kind of like having a diet coke with an ice cream sundae. The gravy made me swoon. Our steaks took way less than 8 minutes per side, more like 4-5. My only issue is that my husband, who does not like gravy and is lactose intolerant to boot, said they tasted "burnt," although my kids did not complain. Maybe I will grill next time instead of searing. Did anyone else encounter that problem?

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  • on March 20, 2012

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    the gravy was just fine. super in fact. i added a tsp of corn starch at the end to thicken it up a bit. my steaks were different cuts but treated them the same. cooked on the grill and were very happy

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