- 1 slice bacon
- 1 tablespoon minced shallots
- 4 tablespoons unsalted butter, softened
- 4 teaspoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- 2 teaspoons coarse ground black pepper
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon salt
- 3 (12-ounce) bone-in New York Strip Steaks, about 1-inch thick
- 2 tablespoons unsalted butter
- 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.
- Yield: 6 Servings
- Cuisine: American
- Course: Entrée