Preheat oven to 400°F.
Toss the broccoli florets with the oil and season with salt and pepper. Place on a rimmed baking sheet and roast for 10 to 12 minutes, until just tender.
Heat a skillet over medium heat. When hot, add the bacon and cook until crisp, flipping once. Transfer on a paper towel lined plate to cool, then crumble or roughly chop the bacon.
In a large stock pot, cover the potatoes with cold, salted water and bring to a simmer. Cook until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the pot; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Add the butter, whipping cream, and cooked bacon and adjust the seasoning to taste.
Cover the currants with warm water in a small bowl and set aside for 5 minutes, then drain.
To make the mustard dressing, whisk all ingredients together until emulsified.
Combine the roasted broccoli, currants, and red onion in a mixing bowl and toss with the dressing.
In a large skillet over medium heat, pan-fry the bacon until crispy, transfer to a paper towel-lined plate. Drain the fat, reserving 1 tablespoon for the bacon butter. Mix all of the bacon butter ingredients, including the reserved bacon fat, in a small bowl.
Preheat the grill to medium-high or heat a grill pan over a medium-high heat.
Combine all of the coffee rub ingredients in a shallow dish and dredge the steaks, coating all sides. Grill to your desired doneness (4 to 5 minutes per side for medium-rare, or 135°F internal temperature). Rest for 5 minutes before serving
Place the steaks on serving plates and top with bacon butter. Serve with broccoli salad and mashed potatoes.