Rinse the steaks with cold water and pat dry with kitchen paper. Place on a plate and gently press in from the edges to compact the meat—do not press flat.
Melt the clarified butter in a small cup or pot. Brush both sides of the meat with the melted butter. Refrigerate for 30 minutes to 1 hour.
Preheat oven to 80°C (176°F). Heat a grill pan over medium-high heat without adding any fat. When the pan is very hot, carefully place the meat in it. Sear for 2–3 minutes, flip once, and sear for another 2–3 minutes. Do not flip again.
Place the meat on large sheets of aluminum foil and sprinkle with the coarsely pounded black peppercorns. Wrap in foil and place in the oven for 5–10 minutes to finish cooking.
Lightly salt the meat to taste on the serving plate.
Serve with jacket potatoes and sour cream, fried potatoes, salad, fried onions, or your choice of side dishes.
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