Cocoa-Rubbed Steak With Bacon-Whiskey Gravy

Ingredients

• 4 strips bacon diced
• 2  bay leaves 
• 0.3 teaspoon cayenne pepper 
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 0.5 cup heavy cream 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 1  leek light white green finely chopped and parts only
• 1 teaspoon brown sugar light packed
• 3 cups chicken broth low-sodium
• 0.3 teaspoon paprika smoked
• 3 pound new york strip steaks thick
• 2 teaspoons paprika sweet
• 1 tablespoon butter unsalted
• 1 tablespoon cocoa powder unsweetened
• 0.5 cup irish whiskey 

Equipment

• frying pan
• paper towels
• whisk
• slotted spoon
• cutting board

Directions

1. Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
2. Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes.
3. Remove to paper towels with a slotted spoon; set aside.
4. Add the leek to the drippings and cook until soft, about 3 minutes.
5. Add the flour and cook, stirring, 1 minute.
6. Remove the skillet from the heat.
7. 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.
8. 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.
9. 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.
10. Heat a large cast-iron skillet over high heat, about 3 minutes.
11. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side.
12. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.
13. Photograph by Anna Williams