| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons sweet paprika
- 1/4 teaspoon smoked paprika
- 1 teaspoon packed light brown sugar
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 3 1-pound New York strip steaks (about 1 1/2 inches thick)
- 1 tablespoon unsalted butter
- 4 strips bacon, diced
- 1 leek (white and light green parts only), finely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup whiskey
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 758 |
| Total Fat | 55 g |
| Saturated Fat | 24 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 46 g |
| Cholesterol | 217 mg |
| Sodium | 1002 mg |
Reviews
This truly was the best steak, ive ever made at home. I sous vide the steak, then put on the rub and seared each side. Honkin amazing!
I was going through old magazines and came across this recipe. The second I read it to my husband and our friend they were immediately in love. the next time I make this though I will take a stick blender to the gravy. My one complaint is about the instructions. It says to add the whiskey and IF it catches on fire. I find this super dangerous and I feel it should have you burn off the alcohol off of and away from the stove. Even though I burned it in a controlled environment and knowing it would flare up I was still surprised. I cant imagine if someone was making this recipe and wasn’t prepared for an accidental flareup.
This is an outstanding recipe with a restaurant-quality flavor profile. I applied the rub to a large flat iron steak that I cooked sous vide to 135 degrees. Simply sous vide the meat to temp, pat it thoroughly dry, then coat the meat with the dry rub and pan-sear the exterior in a cast iron skillet, basting thoroughly with a healthy knob of butter. Let rest, then slice thin to serve.
I didn’t have leeks on hand for the gravy so I used a small bunch of scallions. I served the meal with parsley potatoes: coat the plate with a generous amount of gravy, scoop the potatoes on top, then arrange the sliced steak on the side. My husband and I practically licked our plates clean. This is a definite addition to our rotation!
Thumbs up
This turned out so good! I really loved the gravy too. The only thing I did different was grill the steaks on a charcoal grill instead of cooking inside. I would for sure make this again. My hubby really liked this as well.
This is seriously an amazing meal!!! The first time I made it, I seasoned the steak according to the recipe; but since then I just season and cook as normal (salt & pepper & grill it). But the real star of this recipe is the GRAVY!! It is ROCK solid and even better than you can imagine it will be! Also, the recipe for the crispy baked potato that accompanied this in the magazine is a MUST! Mix 2tblsp olive oil, 2tsp salt, 1 tsp pepper, pierce Russet potatoes and bake for 50 minutes in a 375 oven. Be sure to put down a baking sheet to catch drippings. I will say it again….THIS IS AN AMAZING STEAK DINNER!
This will be added to my must cook at least every three weeks. I was shocked how good this was. I was also not filled with much promise while I was cooking it but holy cow….so good. I cut the chicken broth by 1/2 cup and used shallots. Don’t cut the wiskey.
Best gravy ever!
my family loves steack, but they truly love this recipe. it fits all our tast and texture. i love making this meal with my family and eating it to.
Wow -very impressed! This was delicious – and I am not an expert steak cooker either. I also used a bunch of scallions instead of the leek (faster and cheaper. I only cooked mine 5 min per side as well. There was a lot of juice in the plate as it rested and that made me nervous, but the steak was delicious and tender. Will put in the files to keep!