Cocoa-Crusted New York Strip
Cocoa powder is barely sweet, mostly bitter, and intensely earthy. For pan cooking, it's functionally appealing as well, because it has some fat, is velvety, coats things fully, and absorbs moisture like flour. When cooked in a pan with a bit of cocoa, your steak will mimic the legendary American steakhouse crust. Buy good beef. Amaze your guests. Consider serving with Pan-Roasted Radishes and some fresh watercress spritzed with lemon and sprinkled with coarse salt.
Recipe by Oxmoor House October 2014