Remove your steaks from the fridge about 30 minutes before you plan to cook so they are at room temperature.
With a very sharp knife, cut a slit in the side of each steak. Then create a pocket by pushing the point of the knife into the middle. Next, use your finger to expand it enough to snuggly fit three oysters. If your pocket is too big, you can use a toothpick to hold it closed once the oysters are sitting safely inside.
Heat your frying pan to medium hot.
Drop in the butter.
Once the butter is sizzling, but not brown, put the steaks in and season with pepper and salt. Turn once to ensure the steak is cooked to the required degree of doneness for your liking. I like about 4-5 minutes each side.
You do not want the oysters cooked through, but they should be warm.
Allow the steaks to rest for at least five minutes before serving. Cover them loosely with foil to keep them warm.
Serve with creamy mashed potato and steamed green vegetables such as asparagus, broccoli, or green beans.