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

By Marge Perry & David Bonom

  • Yield:

    6 Servings


Bacon Butter:

  • 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


  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; 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.
  2. 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.
  3. Melt the butter in a large frying pan 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.