Crush peppercorns and coat steak: Put peppercorns in a Ziploc bag, push out extra air, and seal closed. Place the bag over a cutting board. Use a meat mallet, rolling pin, or heavy pan to pound the peppercorns until they are crushed. (You want most of the peppercorns to be broken into halves or quarters, not ground up.) Spread out crushed peppercorns on a plate. Press the steaks into the crushed peppercorns on both sides to coat. Discard remaining peppercorns.