4 steaks, cut 1/2″ thick
1/2 cup butter
1 T. Green peppercorns
Blend butter and peppercorns in a mortar and pestle until smooth.
Place the steaks on a hot grill or salted frying pan. Lightly salt the pan and heat till the salt dances. Add steaks at once, pressing the fat with a fork to melt it and brown the meat evenly. After turning the steaks, spread a dollop of the butter mixture on each steak and continue to cook to the degree of doneness you prefer.
Source: Up-Home, Down-Home