Strip Steaks and Sweet Potatoes with Bourbon–Pecan Butter

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Chilling Time

    45 min.

  • Grilling Time

    1 h


the Ingredients

20151116154151 Lr Fnp4366 Strip Steak Sweet Potato


  • Completed step 30 grams pecans
  • Completed step 115 grams (1 stick) unsalted butter, softened
  • Completed step 1 tablespoon finely chopped shallots
  • Completed step 2 teaspoons bourbon
  • Completed step ½ teaspoon flaky sea salt, crumbled
  • Completed step ⅛ teaspoon ground cayenne pepper
  • Completed step Freshly ground black pepper
  • Completed step Extra-virgin olive oil
  • Completed step 1 teaspoon garlic powder
  • Completed step Kosher salt
  • Completed step 4 sweet potatoes, each 255 to 310 grams, cut lengthwise in half
  • Completed step 4 New York strip steaks, each about 280 grams and 3 centimetres thick


  • Preheat the oven to 190ºC. Spread the pecans in a shallow baking pan and roast in the oven until fragrant, 10 to 12 minutes, stirring occasionally. Let cool completely. Finely chop the pecans.
  • In a medium bowl fold all the butter ingredients, including ⅛ teaspoon of black pepper, with a rubber spatula until incorporated. Place the mixture on a piece of plastic wrap and form into a log. Chill until firm enough to slice, 20 minutes in the freezer or 45 minutes in the refrigerator.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C). 
  • In a large bowl whisk 2 tablespoons of oil with the granulated garlic, ¾ teaspoon of salt and ¼ teaspoon of pepper. Add the sweet potatoes and turn to coat evenly. Grill the potatoes, cut-side down, over indirect medium heat, with the lid closed, until they start to soften, about 30 minutes, turning once.
  • Adjust the grill to direct low heat (120°C to180°C) on one side and direct high heat (180°C to 230°C) on the other side. Brush the sweet potatoes with oil and then grill, cut-side up, over direct low heat, with the lid closed, until fork-tender, browned and crisp on the top, 20 to 25 minutes.
  • Brush the steaks with 1 tablespoon of oil and season evenly with ¾ teaspoon of salt and ½ teaspoon of pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once.
  • Remove the steaks from the grill and let rest for 5 minutes. Top each steak and the sweet potatoes with a slice or two of butter. Serve warm.

Let's Gear Up

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