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

By Marge Perry & David Bonom
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.
  • Course: Entrée


  • 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


  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.