1 tablespoon black pepper, freshly ground and coarse
3/4 teaspoon kosher salt
1 tablespoon butter
Remove the steaks from the refrigerator and season with salt and pepper about 30 minutes before cooking. In a large skillet over medium heat, cook steaks in butter for 4-5 minutes on each side or until meat reaches desired doneness. (For medium-rare, a thermometer should read 135°F, medium, 140°F, medium-well, 145°F.) Set aside to cool. Slice against the grain as thinly as possible.