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cooking
4
Servings
20
min
Prep Time
0
min
Cook Time
ingredients

  • 4 10 oz. Kansas City Boneless Ribeye Steaks
  • 2 3 slices pancetta (or bacon)
  • 1 stick unsalted butter, room temp.
  • 1 tbsp. chopped shallot
  • 1/4 tsp. chopped garlic
  • 1 tsp. chopped parsley
  • juice and zest of 1 lemon
  • salt and freshly ground pepper
  • Source Customer Submission

Details

Cook pancetta in a pan, saving rendered fat. After it’s cooled, chop pancetta and mix with reserved fat and butter in a bowl. Add shallot, garlic, parsley, lemon juice and zest. Mix and season with salt and pepper to taste. Place on parchment paper or plastic wrap, rolling to create a tube. Put in refrigerator until ready to use. Grill steaks to desired doneness, see chart on pages 4-5.Let steaks rest for 5 minutes. Remove butter tube from refrigerator and slice, placing a palette of butter on each steak.