Grilled steak with a cocoa crust and bacon-whiskey gravy

Ingredients:

Steak

• 1 tbsp cocoa powder
• 2 tsp sweet paprika
• 1/4 tsp smoked paprika
• 1 teaspoon light brown sugar
• 1/4 tsp cayenne pepper
• 3 New York steaks (each weighing 450 g and approximately 4 cm thick)
• 1 tbsp unsalted butter

Gravy

• 4 strips bacon, diced
• 1 leek (white and light green parts only), finely chopped
• 1 tbsp flour
• 0.5 cups of whiskey
• 3 cups lightly salted chicken broth
• 2 bay leaves
• 0.5 cups heavy cream
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Preparation:

1. Combine cocoa powder, both paprika powders, brown sugar, cayenne pepper, and 2 tablespoons salt; rub mixture into steak and bring to room temperature, 30 minutes.
2. Prepare the gravy:
   
   In a large skillet over medium heat, cook the bacon, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels and set aside. Add the leeks to the remaining fat in the skillet and cook until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute.
3. Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, suppress the flame with a lid. Bring to a boil and cook, stirring occasionally, until the liquid thickens slightly, about 2 minutes. Add the chicken broth and bay leaf. Bring to a simmer over medium heat and cook until the sauce has reduced by a quarter, about 8 minutes. Stir in the heavy cream and simmer, stirring occasionally, until the sauce coats a spoon, about 7 minutes. Add the butter, bacon, and parsley, and season with salt and pepper to taste. Keep the gravy warm.
4. Prepare the steaks:
   
   Heat a large cast-iron skillet over high heat for about 3 minutes. Add 1 tablespoon of butter; when it's melted, add the steak and cook until golden brown, about 8 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Season with salt. Slice the steaks and serve with the gravy.