Cocoa-Rubbed New York Strip Steak for Two

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
15 min
Cook:
40 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 8 baby red beets, peeled and cut in half through the root
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon cocoa powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon Hungarian paprika
  • One 20-ounce New York strip steak, at room temperature
  • 3 tablespoons canola oil
Directions
  • Preheat the oven to 400 degrees F.

  • Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.

  • Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.

  • Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.


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    This recipe is featured in:

    The Kitchen