Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce

A fancy dinner that you’ll have on a plate in 15-20 minutes. Quick and easy, this elegant tasting Chocolate & Coffee Rubbed Steak with Bourbon Parmesan Cream Sauce is the perfect entrée meant to impress the next time you’re looking to make dinner special.
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Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce

Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce

There’s something about making a “steak dinner” that signifies equal part importance, extravagance, and pure pleasure. No messing around; if you’re looking to impress, choose steak as the centerpiece of your meal.

It seems more than a little odd to me that I would begin telling you about how to make a special dinner like Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce for someone you love by talking about something that for years had bugged me about my dear sweet hubby.

Stick with me; this is not a post to throw the love of my life under the bus. Rather, it’s an example of how one person’s unique food habit can inspire the culinary aptitude of a cook (me) and meet the challenge of making the perfect meal for my Valentine.

This crazy delicious Chocolate and Coffee Rubbed Steak recipe is elegant enough for an extra-special night with your sweetie, or fast enough for any day of the week. Our suggestion is to enjoy the Bourbon Parmesan Cream Sauce-topped New York Strip Steak with fresh steamed green beans and a simple side salad for a memorable, satisfying, quick and easy Valentine’s Day dinner.

If you’ve been reading my posts for a while, you probably recall that I’ve mentioned before that my husband is a “Saucy Guy.” He loves sauces on absolutely everything.

Without going into all the details of how enraged his love of sauces has annoyed me, I will tell you that this saucy-ness of his has been more than just a little frustration point at mealtimes. And, this repeatedly has happened for years.

Then, one day not so long ago, I remembered an old saying that goes, “If you can’t beat ‘em, join ‘em.”

So, I set out to learn how to create foods with complementary sauces that this man of mine couldn’t resist (or at least foods that he wouldn’t feel were necessary to sauce himself).

Guess what? I Surprised Myself!

Not only did the sauces take many of our favorite meals up another notch, but I also taught myself to use sauces in a variety of ways I had never thought possible. I discovered that sauces could be one of the biggest players in maximizing flavor in food. They are also the perfect way to finish a dish or entrée.

In this recipe for New York Strip Steak, I’ve created a sauce that enhances the flavor and balances the seasonings and spices from all the components used in the rub while finishing off the steak for visual appeal.

It’s well-known that we all “eat with our eyes first,”

And it’s true.

Coming off the grill this steak looks like most any other New York Strip Steak but slice it up and add the Bourbon Parmesan Cream Sauce, and it becomes a steak that you can’t wait to devour!

If maximizing the flavor of the steak is your goal...

Adding the Bourbon Parmesan Cream Sauce does that too. The profile flavors of vanilla, oak, and caramel from the bourbon blend perfectly with the nutty taste of the parmesan and the sweetness of the cream to make a thick, creamy sauce that compliments the beefy grilled flavor in the steak.

I know that this recipe might sound a little bit different, but I encourage you to try it out, and when you do it, remember that everyone’s taste preferences are unique. So, when making the steak rub if the Chipotle Chili Powder or the Spanish Hot Paprika sound like they’ll be a little too spicy for you, it doesn’t mean that it’s the only chili powder or paprika you can use. Adjust accordingly. You can always switch out hotter spices for others, add a little less, or a little more. Season little by little, smell, and taste as you go.

Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce
The profile flavors of vanilla, oak, and caramel from the bourbon blend perfectly with the nutty taste of the parmesan and the sweetness of the cream making a thick, creamy sauce. The sauce enhances the flavor and balances the seasonings and spices from all the components used in the rub while finishing off the steak for a great visual appeal when served.

The bottom line is having fun.

The rub seasonings and spices kick up the flavor of the New York Strip Steak for a recipe that’s super quick and easy to make — combining a few standard pantry spices, cocoa powder and a tiny bit of ground coffee to rub on the steak before grilling elevates the flavor of the beef. Once grilled, slice it thin, then serve with this five-minute Bourbon Parmesan Cream Sauce to fancy it all up. Yeah, delicious. Plus, it’s gluten-free!

Make this recipe to wow your special someone, then let me know your comments and rate it below.

Learn how to adjust the serving size.
CLICK HERE

Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce

Chocolate & Coffee Rubbed New York Strip Steak with Bourbon Parmesan Cream Sauce

Here’s a fancy dinner that you’ll have on a plate in 15-20 minutes. Quick and easy, this elegant tasting Chocolate & Coffee Rubbed Steak with Bourbon Parmesan Cream Sauce is the perfect entrée meant to impress the next time you’re looking to make dinner special.
5 from 1 vote
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Course: Dinner, entree
Cuisine: North American
Keyword: Grilled Steak, New York Strip, Steak, Steak Sauce
Prep Time: 14 minutes
Cook Time: 6 minutes
Total Time: 20 minutes
Servings: 2
Calories: 330kcal

Equipment

  • Grill or grill pan
  • Small Bowl, Whisk, Measuring Spoons, Grill Tongs
  • Small saucepan

Ingredients

  • 8-12 ounce New York Strip Steak ¾ to 1”-inch thick

For the Steak Rub

For the Bourbon Parmesan Cream Sauce

  • 2 tablespoons Bourbon
  • 3 tablespoons heavy Cream
  • 1 tablespoon Butter
  • ¼ cup Beef Broth
  • ¼ cup Parmesan Cheese grated
  • Cracked Pepper

Instructions

For the Steak

  • Combine the rub ingredients in a small bowl, whisk together, and set aside.
  • Remove any large chunks of fat off the steak, coat with the mixed rub on all sides. Place the meat on a plate, cover, and refrigerate for 30-minutes to one-hour to infuse the flavors into the steak.
  • Preheat the grill to 350º - 400ºF, Add cherry wood to the smoker box.
  • Spray grill grates with high-heat grilling spray, cook for 90-seconds per side, turning and flipping four times for a total of 6-minutes for Medium-rare (internal temperature 135ºF).
  • Transfer to a plate, cover with aluminum foil and rest for 5-7 minutes.

To make the Bourbon Parmesan Cream Sauce

  • While the steak is resting, combine the bourbon, cream, and butter in a small saucepan, simmer over medium-low heat for three to four minutes until the mixture becomes bubbly and thick. Add the broth, whisk in the parmesan cheese and cracked pepper while continuing to simmer until the cheese is melted and the mixture becomes thick.

To Serve

  • To serve, place the meat on a serving platter, slice crosswise, fanning out the steak, top with the Bourbon Parmesan Cream Sauce, and fresh herbs or micro-greens.
  • Devour!

Footnotes

*Option: You can also use non-flavored ground coffee.
If you typically don’t purchase flavored coffee and want to try it for this recipe, we used chocolate cherry, look for the small one-pot sampler coffee packs. These small (1.5 oz.) packs work great for when you're looking to try out a flavor!

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

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G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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About Me

I'm so happy you're here...

I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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