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1
Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
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2
Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes.
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3
Remove to paper towels with a slotted spoon; set aside.
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4
Add the leek to the drippings and cook until soft, about 3 minutes.
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5
Add the flour and cook, stirring, 1 minute.
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6
Remove the skillet from the heat.
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7
Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out.
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8
Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes.
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9
Add the chicken broth and bay leaves.
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10
Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes.
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11
Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes.
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12
Stir in the butter, reserved bacon and parsley; season with salt and pepper.
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13
Keep warm.
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14
Heat a large cast-iron skillet over high heat, about 3 minutes.
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15
Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side.
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16
Transfer to a cutting board and let rest 5 minutes.
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17
Season with salt.
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18
Slice and serve with the gravy.
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19
Photograph by Anna Williams
