Salt and pepper the steaks. With a sharp paring knife, cut a slit about an inch and a half wide and most of the way through the steak.
Place the oysters into a stainless-steel or enamel saucepan or skillet. Pour in the wine, and bring the wine to a boil. Cook until the oysters begin to curl. Remove the oysters and continue to simmer the wine until it's reduced to about three fluid ounces.
Stuff one of the oysters into each of the steaks.
Lower the heat. Stir in the demi-glace and return to a simmer. Whisk in the butter, one pat at a time. Add salt and pepper. Keep warm.
Cook the steaks in a hot skillet with a little clarified butter, adding more as necessary to sear the outside of the steaks. Cook to the desired degree of doneness. Place on a serving plate. Surround the steak with four oysters. Nap the sauce over the steak and the oysters. Serve hot.
