Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter
Marge Perry & David Bonom

Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter

Cocoa with steak? Yes! Cocoa actually enhances the meaty flavor, as does the pepper. (But then, you already knew that about black pepper…) Serve this and ask guests to try to figure out your secret ingredient.

Wine Pairing: Serve with a bold, red wine with black fruit accents and light tannins,  such as a California Cabernet Sauvignon or Merlot.

Ingredients

INGREDIENTS

  • bacon
  • Bacon Butter:
  • Bone-in New York strip steaks
  • brown sugar
  • coarse ground black pepper
  • Garlic Powder
  • minced shallots
  • Salt
  • Smoked Paprika
  • Steaks
  • unsalted butter
  • unsweetened cocoa powder

Directions

DIRECTIONS

  1. For the bacon butter, heat a small skillet over medium heat. Add the bacon and cook until crisp, turning once or twice, 6-7 minutes. Transfer to a cutting board, let cool then finely chop. Place bacon in a bowl and add the shallots, softened butter and salt
  2. For the steaks, combine the cocoa powder, sugar, black pepper, garlic powder smoked paprika and salt in a bowl
  3. Melt the butter in a 5-quart sauté over medium-high heat. Add the steaks and cook, until nicely browned and cooked to medium-rare, 5-6 minutes per side or until your desired doneness. Serve topped with bacon butter.