If you haven’t heard, The Chocolate Expo, one of the largest chocolate events in the United States is taking place in Long Island this Sunday.

To my delight, I was able to contact celebrity chef Larry Rosenberg, who will be demonstrating the recipe below this coming Sunday at The Cradle Of Aviation Museum. He was happy to let me share it with our readers.

It’s the perfect steak for meat lovers this winter who are looking to step up their game.

Chef Rosenberg is the author of The Original Bacon Cookbook, and the owner/inventor of Bacon Bites — a gourmet store that sells all kinds of savory/sweet delicacies sure to please any bacon or chocolate lover.

With this cocoa rubbed steak, the  rich flavor of chocolate is bound to stimulate your senses and help stir a little romance into a quiet evening at home. The recipe is meant to impress – and it will. So don’t share it with just anybody. 🙂

This dish goes great with asparagus and creamy mashed potatoes on the side, or paired with wild rice and white beans.

Cocoa Rubbed Steak w/Bacon & Mushrooms

 Cocoa Rubbed Steak w/Bacon & Mushrooms


  • 1 Steak
  • 2 tablespoons unsweetened cocoa powder
  • 4 teaspoons sweet paprika
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons packed light brown sugar
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons cafe black or fresh ground pepper
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • Bacon & Mushrooms:
  • 1 lb. slab bacon, cubed
  • 2 cups fresh mushrooms, quartered
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • kosher salt and freshly ground pepper
  • Garnish with Fresh chopped parsley


Prepare the Steak: Mix the cocoa powder, both types of paprika, brown sugar, cayenne and black pepper and salt; rub it on the steak.

Rubbing the steak can be done ahead of time.

Cook the Steak: Sear in a hot skillet 5 minutes per side transfer to a cutting board and let rest 5 minutes. While steak is resting add the mushrooms into the same pan.

Saute? the Bacon & Mushrooms: Cook the bacon in a large skillet over medium heat, stirring until almost crisp, about 4 minutes. At about 2 minutes add mushrooms and saute? over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts slice the Steak and top with the bacon and mushrooms. Garnish with a little chopped fresh parsley.

Optional: Drizzle with a little chocolate balsamic.


Note: Can purchase chocolate balsamic at: www.baconbites.com

Recipe copyright chef Larry Rosenberg.

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P.S. If you are in NYC this weekend, get out to Long Island to the Chocolate Expo and see this recipe demonstrated in person. Or, just eat chocolate. 🙂