Pat dry the steaks and press the pepper evenly all around the steak. Season generously with salt and press it down with the pepper on the steak.
Heat 1 tablespoon butter in a 12’ heavy skillet over medium to high heat until hot but not smoking.
Cook the steak to desire doneness, turning once. Transfer steaks to a plate. Pour off all fat from skillet and add the vinegar to the skillet to deglaze by boiling and scraping up any brown bits. Reduce to about ¼ cup.
Remove from the heat and whisk in the remaining 2 tablespoons butter until melted.
Lightly season the sauce with salt and drizzle over the steaks.