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.
- Bacon Butter:
- 1 slice bacon
- 1 tablespoon minced shallots
- 4 tablespoons unsalted butter softened
- 1/8 teaspoon salt
- 4 teaspoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- 2 teaspoons coarse ground black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 3 (12-ounce) Bone-in New York strip steaks about 1-inch thick
- 2 tablespoons unsalted butter
- Yield: 6 Servings
- Course: Entrée
- 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; mix well. Wrap butter in a piece of plastic wrap forming into a cylinder about 2 inches long. Refrigerate until ready to serve, can be made up to 4 days ahead.
- For the steaks, combine the cocoa powder, sugar, black pepper, garlic powder smoked paprika and salt in a bowl; mix well. Sprinkle the cocoa mixture evenly over both sides of each steak and let stand at room temperature 15 minutes.
- 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.
Wine Pairing: Serve with a bold, red wine with black fruit accents and light tannins, such as a California Cabernet Sauvignon or Merlot.