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  • 4 (10 oz.)  Kansas City Strip Steaks
  • 2-3 slices pancetta
  • 1 stick unsalted butter at room temperature
  • 1 tbsp. chopped shallot
  • 1/4 tsp. chopped garlic
  • 1 tsp. chopped parsley
  • juice and zest of 1 Lemon
  • salt and pepper
  • Source Customer Submission


Cook the slices of pancetta in a pan and save the rendered fat. Chop the Pancetta once it has cooled and place in a mixing bowl with the reserved fat and butter. Add shallot, garlic, parsley, lemon juice and zest and mix; season with salt and pepper to taste. At this point you can place the butter in the refrigerator in the bowl and use a spoon later, or you can roll the butter in parchment paper or plastic wrap and create a tube of butter that you can then refrigerate and slice. Left over butter will keep in the freezer for three months and goes beautifully with chicken, shellfish or even eggs. Grill Kansas City Strip Steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.) and place 1 tablespoon of the butter on each steak as it is served. Note: You can use any type of bacon if Pancetta is unavailable.