Season the steaks with salt and pepper, then rub with half the olive oil. Sear in a pan over a high heat for 5 minutes, until browned. Add the Worcestershire sauce, butter and lemon juice, then cook, basting well, for 4 minutes. Set aside to rest.
Coarsely grate the potatoes, then squeeze well to remove excess water. Mix with the ghee, then season with salt and form into four flat discs. Cook in a non-stick pan for 5 minutes, each side, until deep golden.
Grill the asparagus until lightly blackened, then toss with the chives and remaining oil. Season with salt and pepper. Boil the port to reduce by half, then add the jus and peppercorns. Serve the steaks with potato rösti, asparagus and sauce.