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Grilled Ribeye with Pancetta Butter

Customer Original

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Cooking & Prep Time

Servings

20 min

Prep Time

0 min

Cook Time

Recipe 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

Cooking Instructions

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.