Cocoa-roasted New York steak with whiskey sauce

Ingredients:

Steak

• 1 tbsp cocoa powder
• 2 tsp paprika
• 1/4 tsp smoked paprika
• 1 tsp. brown sugar
• 1/4 tsp ground cayenne pepper
• Coarse salt
• 3 New York steaks (450 g each, 4 cm thick), cut from the thin edge of the loin of the back of the beef carcass
• 1 tbsp (15 g) butter

Sauce

• 4 slices bacon, diced
• 1 leeks, chop finely
• 1 tbsp. wheat flour
• 1/2 cup whiskey
• 3 cups lightly salted chicken broth
• 2 bay leaves
• 1/2 cup heavy cream
• 1 tbsp (15 g) butter
• 2 tbsp chopped fresh parsley
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the steak: In a bowl, combine cocoa powder, paprika, brown sugar, cayenne pepper, and 2 teaspoons of salt. Rub the steaks with the mixture and let sit at room temperature for 30 minutes.
2. Prepare the sauce: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, drain the bacon on paper towels. Add the leeks to the skillet and cook until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute.
3. Add the whiskey to the pan and gently ignite. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes. Add the chicken broth and bay leaves. Bring to a simmer and cook until the liquid has evaporated, about 8 minutes. Stir in the cream and cook, stirring, until the sauce coats a spoon, about 7 minutes. Stir in the butter, remaining bacon, and parsley, and season with salt and pepper. Keep the sauce warm until serving.
4. Heat a large cast iron skillet over high heat, about 3 minutes. Melt 1 tablespoon (15 grams) of butter, then add the steaks and cook for about 8 minutes per side. Transfer the steaks to a cutting board and let them rest for 5 minutes. When the time is up, slice the steaks and pour the sauce over them. Serve the steaks with baked potatoes.