Pat the steaks dry and put them on a wire rack over a sheet pan. Place in the refrigerator while you prepare the rest of the dish.

To the sauce pan, add the shallot, vegetable stock, bay leaf, wine, whole peppercorns, parsley sprig, and rosemary sprig. Cook over medium heat until there is about ⅓ of a cup of liquid left. Strain out all the solids through a mesh strainer and return the liquid to the pan.

Add the cream, truffles and pinch of black pepper and cook over medium-low heat until the sauce has reached your desired consistency (should coat the back of a spoon). Taste for seasoning and add salt as needed. The sauce can be reheated gently on low right before serving.

Once the sauce is about ready, you can cook your steaks. Preheat the oven on broil and make sure the top rack in the oven will put the steaks about 5 inches below the top heating element. Remove the steaks from the refrigerator and season with some salt and pepper. Add the ghee to the heavy skillet over high heat. When the ghee melts, add the steaks and cook for 3 ½ minutes on one side, then 2 ½ minutes on the other side (this is for the low end of medium rare doneness - if you prefer your steaks more done, cook 1-2 minutes longer per side). Immediately remove from the heat and transfer the steaks to a baking dish.

Mix the panko and parmesan cheese together in a small bowl. In the baking dish, create a mound of this mixture over each steak. Place the baking dish in the oven for about a minute, depending on the temperature of your oven broiler. Keep checking and when the top is golden brown, remove the steaks from the oven. Remove from the oven and let them rest for 5-10 minutes before serving. Place each steak on its serving plate or put them both on a serving platter.

Heat up the sauce while the steaks rest. Add the sauce to the steaks, beneath, on top of or both. Serve!