4 8-ounce filet of beef (grass-fed if possible)
4 tablespoons coarsely ground peppercorns of choice
2 teaspoon kosher salt
1/4 stick salted grass-fed butter, melted
Heat grill to high on one side and medium on the other.
Pour peppercorns and salt onto a plate and coat each side of the four steaks (top and bottom) with mixture by pressing onto plate.
Set steaks on high side of grill for 2 minutes without turning, then turn 90 degrees and cook 2 minutes more.
Move to the medium side of the grill and let cook until desired internal temperature. Serve at once with a brushing of melted butter.
Andrea Rosenblatt of A. Chef's Cooking Studio