Cocoa-espresso Ny Strip Recipe

Name: Carson Kitchens Cocoa-Espresso NY Strip Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces NY Strip Steak; 1 tbs Espresso powder; 1 tbs Cocoa powder; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Red wine; 1 cup Beef stock; 1 tbs Shallot, minced; 2 tbs Butter; 2 tsp Thyme, fresh; to taste Salt; to taste Black pepper

Inspired by Carson Kitchen

Time30m

Serves2

red wine demi

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Ingredients

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Steak

2 pieces NY Strip Steak

1 tbs espresso powder

1 tbs Cocoa powder

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Red Wine Demi

1 cup Red wine

1 cup Beef stock

1 tbs Shallot, minced

2 tbs Butter

2 tsp Thyme, fresh

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Steak

Seasoning the Steak

In a small bowl, mix together the espresso powder, cocoa powder, salt, and black pepper. Rub the mixture generously over both sides of the NY Strip steaks.

Cooking the Steak

Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.

Making the Red Wine Demi

Sautéing Shallots

In the same skillet used for the steaks, add minced shallots and sauté until translucent, about 2 minutes.

Deglazing and Reducing

Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half, about 5-7 minutes.

Finishing the Sauce

Add beef stock and thyme, continue to simmer until the sauce thickens slightly, about 5 minutes. Stir in butter until melted and season with salt and pepper to taste.

Serving

Plate the Dish

Slice the rested steaks against the grain and place on plates. Drizzle the red wine demi over the steaks and serve immediately.