Saute the bacon over medium heat, in a large skillet, until just under done. Toss in the onion and continue to saute, stirring occasionally, until the bacon is crispy and the onion is softened. Drain and transfer the mixture to a paper towel lined plate to cool and allow any leftover grease to drain completely.
To the bowl of a stand mixer, add the butter, bacon-onion mixture, Worcestershire, pepper, and garlic powder. Whip them all together until everything's evenly incorporated.
Spread out a large piece of plastic wrap onto a clean counter top, spoon the butter out onto it. Wrap the butter tightly in plastic wrap, gently squish it out and around until it's formed into a log, and twist the edges and tuck them under to seal. Refrigerate the butter log until chilled and set, or about an hour.
Slice the firm butter into thick slices, as many times as needed to work with.
Serve on steak, burgers, veggies, or just spread over a plain slice of artisan bread and enjoy!
This can be stored in the freezer until ready to use as well, if making it well ahead of time or for saving between uses.