Thoroughly mix butter and horseradish with a fork. Set aside.

In a large cast iron skillet, melt bacon grease over medium heat.

Place brussels sprouts in skillet, flat side down. Cook for 1 minute on medium.

Cover skillet with tinfoil, reduce heat to medium low and cook for 10 minutes.

Add salt and pepper to taste.

Uncover, stir, add chopped bacon and cook for 2 more minutes or until golden brown.

Remove from heat and serve with steaks.

Let steaks sit at room temp for 30 minutes before cooking.

Heat large cast iron skillet and 1 tablespoon olive oil over Medium/High heat for 1-2 minutes.

Coat each steak with 1 tablespoon olive oil and salt/pepper.

Reduce heat to medium and place strip steaks in skillet.

Pan fry steaks for 2-3 minutes, flip and cook for 2-3 more minutes or until desired doneness.

Remove pan from heat. Top steaks with a generous dollop of horseradish butter. Allow steaks to rest for 10 minutes before serving.