Season the steaks

• Pat the steaks dry and season generously with salt and black pepper on both sides.
• Let them sit at room temperature while the butter melts.

Melt the butter

• Melt the butter in a large stockpot over low heat until fully liquid.
• Keep the heat low so the butter does not brown or burn.

Cook the steaks in butter

• Lower the steaks into the melted butter and cook gently, spooning butter over them.
• Flip the steaks and continue cooking until the core reaches the desired doneness.

Sear the crust

• Transfer the steaks to a hot frying pan and sear briefly on each side for a golden crust.
• Check the internal temperature with a thermometer.

Rest and serve

• Let the steaks rest on a board so the juices settle.
• Slice and serve, spooning a little of the warm butter over the top.