Espresso Bourbon Steaks with Mashed Sweet Potatoes
Savor the bold flavors of these Espresso Bourbon Steaks with Mashed Sweet Potatoes—a recipe that masterfully blends smoky, sweet, and earthy elements. Perfectly seared boneless ribeye steaks are coated in an aromatic espresso and smoked paprika rub, then finished with a rich bourbon glaze for a burst of indulgent flavor. Paired with velvety mashed sweet potatoes infused with cinnamon and cream, this dish strikes the perfect balance between hearty and sophisticated. Ideal for an elevated dinner at home, this recipe delivers steakhouse-quality results in just an hour. Whether you're a steak enthusiast or a fan of creative flavor pairings, this crowd-pleaser is sure to impress.
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Recipe Information
Ingredients
- 2 pieces boneless ribeye steaks
- 2 teaspoons instant espresso powder
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup bourbon
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large sweet potatoes
- 1 cup heavy cream
- 2 tablespoons unsalted butter for potatoes
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt for sweet potatoes
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the espresso powder, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper to create a rub.
Pat the ribeye steaks dry and generously coat both sides with the espresso rub. Set aside to let the flavors penetrate while preparing the sweet potatoes.
Peel and chop the sweet potatoes into large chunks. Place them in a pot, cover with water, and bring to a boil. Cook for about 15 minutes or until fork-tender.
Heat a large oven-safe skillet over medium-high heat. Add olive oil. Once the oil is shimmering, sear the steaks for 2 minutes on each side until a crust forms.
Transfer the skillet to the preheated oven and cook the steaks to your desired doneness. For medium-rare, this should take about 8-10 minutes. Use a meat thermometer for accuracy (130°F for medium-rare). Remove the steaks from the skillet, cover with foil, and let rest.
Return the skillet to medium heat and deglaze with bourbon, scraping up any browned bits. Add 3 tablespoons of butter and stir until the glaze thickens. Remove from heat.
Drain the cooked sweet potatoes and return them to the pot. Add heavy cream, 2 tablespoons of butter, ground cinnamon, and 1/2 teaspoon of salt. Mash until smooth and creamy.
Plate the mashed sweet potatoes and top with the espresso bourbon steaks. Drizzle the bourbon glaze over the steaks. Serve immediately.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.4 g | 352% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 25.3 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
