Combine the ancho chili powder, ground coffee, dark brown sugar, smoked paprika, cumin, oregano, onion powder, garlic powder, salt, and black pepper to create the rub for the steaks.

Generously rub the steaks with the spice mixture and let them sit at room temperature for about 30 minutes.

Preheat a skillet over high heat. Once hot, add some oil and sear the steaks for 3-4 minutes on each side for a medium-rare finish. Adjust the time for your preferred level of doneness.

Add a knob of butter, crushed garlic, thyme, and rosemary to the skillet, spooning the melted butter over the steaks for an extra flavor infusion.

Remove the steaks and let them rest for 5 minutes before slicing.

For Sautéed Mushrooms: In a sauté pan over medium heat, add olive oil and a knob of butter. Add the shallots and garlic, and cook until translucent. Increase the heat and add the mushrooms, cooking until they're browned and tender. Add the thyme leaves and deglaze the pan with a splash of Brandy or Cognac. Cook until the alcohol has evaporated. Set aside and keep warm.

For Fingerling Potatoes: Preheat the oven to 425°F (220°C). Toss the fingerling potatoes with avocado oil, salt, and pepper. Spread the potatoes on a baking sheet and roast until golden brown and fork-tender, about 20-25 minutes. Finish by tossing the roasted potatoes in a pan with a knob of butter for extra richness.

For Smokey BBQ Sauce: In a saucepan over medium heat, add the avocado oil. Sauté the onions and garlic until softened. Add the tomato paste, chipotle in adobo, brown sugar, apple cider vinegar, molasses, Dijon mustard, and smoked paprika. Bring to a simmer and cook for about 20 minutes, stirring occasionally. Once thickened, blend the sauce until smooth using a hand or regular blender. Adjust seasoning as needed.