¼ cup pecans
½ cup (1 stick) unsalted butter, softened
1 tablespoon finely chopped shallots
2 teaspoons bourbon
½ teaspoon flaky sea salt, crumbled
1/8 teaspoon ground cayenne pepper
Freshly ground black pepper
Extra-virgin olive oil
1 teaspoon garlic powder
4 sweet potatoes, each 9 to 11 ounces, cut lengthwise in half
4 New York strip steaks, each about 10 ounces and 1¼ inches thick
Preheat the oven to 375°F. Spread the pecans in a shallow baking pan and roast in the oven until fragrant, 10 to 12 minutes. Let cool completely, and then finely chop.
In a medium bowl fold all the butter ingredients, including 1/8 teaspoon black pepper, with a rubber spatula until incorporated. Place the mixture on a piece of wax paper or 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 (350° to 450°F). In a large bowl whisk 2 tablespoons oil with the garlic powder, ¾ teaspoon salt, and ¼ teaspoon 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 (250° to 350°F) on one side, and direct high heat (450° to 550°F) on the other. 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 oil and season evenly with ¾ teaspoon salt, and ½ teaspoon 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.