Directions

1. For the bacon butter, heat a small skillet over medium heat. Add the bacon and cook until crisp, turning once or twice, 6-7 minutes. Transfer to a cutting board, let cool then finely chop. Place bacon in a bowl and add the shallots, softened butter and salt; mix well. Wrap butter in a piece of plastic wrap forming into a cylinder about 2 inches long. Refrigerate until ready to serve, can be made up to 4 days ahead.
2. For the steaks, combine the cocoa powder, sugar, black pepper, garlic powder smoked paprika and salt in a bowl; mix well. Sprinkle the cocoa mixture evenly over both sides of each steak and let stand at room temperature 15 minutes.
3. Melt the butter in a large frying pan over medium-high heat. Add the steaks and cook, until nicely browned and cooked to medium-rare, 5-6 minutes per side or until your desired doneness. Serve topped with bacon butter.