In a skillet over medium heat, add the bacon lardons. Cook until crispy, about 6-8 minutes. Remove the bacon and drain on paper towels, reserving some bacon fat in the skillet.

Pat the strip steaks dry with paper towels. Season both sides generously with salt and sprinkle the cracked cubeb pepper evenly over the steaks, pressing it into the meat to adhere.

In the same skillet with reserved bacon fat, heat over medium-high heat. Add a drizzle of olive oil for extra flavor. Once hot, carefully place the seasoned strip steaks in the skillet. Sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.

In a small bowl, combine the softened smoked Gouda, chopped chives, and softened unsalted butter. Mix until well combined. Season with a pinch of salt, if desired. Set aside.

Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a cutting board for at least 5 minutes.

Slice the rested strip steaks against the grain. Top each steak with a generous dollop of the smoked Gouda and chive butter, allowing it to melt over the warm steak. Sprinkle the crispy bacon lardons on top for added crunch and flavor.

Serve the steaks immediately, garnished with any remaining chives or additional cracked cubeb pepper if desired.