Pan Seared Veal Rib Eyes with Prosciutto and Fontina

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4 tablespoons olive oil, divided

4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight)

2 teaspoons kosher salt

2 teaspoons fresh cracked black pepper

2 tablespoons bacon fat

1/2 pound fontina, thinly sliced

1/4 pound prosciutto, thinly sliced (3 to 4 slices)

1/2 cup finely diced shallots

1 cup beef stock, best quality

1 tablespoon fresh thyme leaves

2 tablespoons butter

2 tablespoons chopped Italian flat-leaf parsley, for garnish