Cocoa-Rubbed Steak With Bacon-Whiskey Gravy
- Total:
- 1 hr 5 min
- Prep:
- 25 min
- Cook:
- 40 min
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
For the steak:
For the gravy:
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
Recipe courtesy Food Network Magazine
My Private Notes
Help Around the Kitchen
Meatball Marsala
Now Playing
Meatball Marsala 00:53
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
Now Playing
How to Make Basil Pesto 03:48
Now Playing
Sheet Pan Caprese Chicken 00:34
Now Playing
Pineapple Cupcake Cake 00:32
Now Playing
Tyler's Blueberry Scones 03:25
IDEAS YOU'LL LOVE
