From Recipes 1-2-3, by Rozanne Gold.
If there were such a thing as a Chinese steakhouse, this is the sort of dish it would serve--strong in flavor and suave in texture. As a twist on the classic Carpetbag Steak, which is steak and oysters, top wtih serveral plump juicy bivalves, poached briefly in simmering water.
On a clean kitchen towel, crack 4 teaspoons white peppercorns with a hammer or the flat side of a cleaver. Press the cracked peppercorns into the top of each steak, pounding lightly with your fist.
Melt 1/2 tablespoon of the butter in a large nonstick skillet. Cook the steaks over high heat on each side until lightly caramelized. Remove the steaks and keep warm.
Add the oyster sauce to the pan. Bring to a boil. Remove from the heat and whisk in the remaining butter, cut into small pieces. The sauce will get creamy.
Slice the steaks thickly on the bias, or leave whole. Pour the sauce over the top.
What do the fermented meat condiments of fifth-century China and the foam, scents and smoke used in molecular gastronomy today have in common? They are all sauces. Maryann Tebben, head of the Center for Food Studies at Bard College at Simon's Rock and author of Sauces, explains.