Substitute club steak with boneless ribeye or fillet on the bone.
Lightly coat the ribeye steaks in olive oil and generously season with salt.
Add a splash of olive oil and the butter to a smoking hot frying pan and depending on the thickness of the steak, cook on a medium-high heat for approximately 5 minutes on each side for medium-rare. To evenly brown all sides of the ribeye continuously spoon the hot butter from the pan over the beef whilst cooking; this French technique is called arroser which means ‘to baste’.
Leave the meat to rest for half its cooking time before slicing to ensure it is moist, tender and juicy.
In the meantime, make the peppercorn sauce in the same pan, the juices from the meat will add lots of extra flavour. Melt the butter over a medium-high heat and fry the onion until soft and translucent.
Add the garlic to the pan and cook for a further minute.
Pour in the beef stock and Worcestershire sauce, bring to a rapid simmer and cook for 2 minutes or until it reduces by half.
Lower the heat to medium, stir in the cream and green peppercorns and allow to gently simmer for a few minutes until the sauce has a lovely rich colour and is thick enough to coat the back of a spoon.
Spoon creamy peppercorn sauce over the glossy caramelised club steak and serve extra on the side.