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1
Remove steaks from refrigeration 30 minutes before cooking; pat completely dry with paper towels and season generously with Maldon salt and pepper on both surfaces.
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2
Heat a heavy-bottomed stainless steel or cast-iron pan over high heat until a drop of water evaporates instantly.
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3
Add clarified butter, swirl to coat, then lay steaks away from you into the pan without moving them; sear 3–4 minutes until deep golden crust forms.
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4
Flip once, sear opposite side 3–4 minutes for medium-rare (internal temp 50–55°C); resist the urge to press or move.
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5
Transfer steaks to a warm plate, rest 5 minutes, finishing with fleur de sel and a crack of fresh pepper; serve immediately.