Sprinkle steaks evenly with sea salt, prime with remaining 2 tablespoons truffle butter, and serve with Burgundy-truffle sauce. Remove from heat, and regularly stir in 6 tablespoons truffle butter, 2 pieces at a time, allowing butter to emulsify after each addition. Remove steaks from grill, and sprinkle all sides with 3 tablespoons kosher salt. Line a baking sheet with parchment paper; sprinkle with cornmeal. The absolute values (km2) on the bottom line denote the realm of very low/low appropriate/moderately suitable/high/very excessive appropriate land. Add wine discount, and convey to a simmer, stirring and scraping up any browned bits from bottom of skillet. Pop some Italian wine if you dig into this delicious sausage!
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