Season steak with salt and pepper. Grill 5 minutes on each side until desired doneness is achieved. Let rest 5 minutes and slice into ½ inch Kansas City Strip Steaks
Cook bacon in a large saucepan, over medium heat, until almost crispy. Remove bacon from pan and pour off bacon grease allowing 2 tablespoons to remain in pan. Add onions and sauté over medium heat until tender, about 5 minutes. Add garlic and cook a minute longer. Add vinegar to deglaze pan and add coffee, brown sugar, maple syrup, sriracha, brandy and bacon. Reduce heat and simmer for about 20 minutes or until jam thickens and has a syrupy consistency. Place mixture in food processor and process to remove any large chunks but allow jam to remain somewhat chunky.
In a small saucepan, over low heat, melt butter. Add flour and stir until mixture turns yellow and is somewhat frothy but do not allow it to become brown. Slowly stir in the half and half and simmer until it begins to thicken. Add nutmeg, salt and pepper. Remove from heat and stir in the cheese until it is melted. If sauce becomes too thick add a little more half and half.
Cabbage-poppy seed slaw
In a small bowl, combine cabbage, carrots, vinegar olive oil and poppy seeds. Stir until combined.
To assemble: Place bottom of bun on serving plate. Spread bacon jam on bun. Top this with ½ of the steak pieces and then pour some cheese over top. Top this with cabbage slaw. Makes 2 sandwiches
I discovered bacon jam about 6 months ago and wondered why I'd never tried making it. Now I don't know how I ever lived without it. It seems to add just the right element to everything I make. So, when I was deciding what to add to an already delicious Kansas City rib-eye steak, the choice seemed natural. Steak and bacon, a match made in heaven, all it needed was some cheese and a creamy Gruyere sauce was the answer. Enjoy!
Note: The bacon jam can be made ahead of time and refrigerated for up to 2 weeks