For the potatoes: Preheat the oven to 450 degrees F.
Slice the potatoes into thin wedges and put in a medium bowl. Add the oil, melted butter and seasoning salt and toss to coat. Arrange the wedges in a single layer on a baking sheet. Cook, turning once halfway through, until golden brown, about 25 minutes.
For the easy hollandaise: In a small saucepan, melt the butter until sizzling.
Put the egg yolks in a blender and turn to low to allow the yolks to combine. Begin pouring in the very hot butter in a thin stream; the blender should remain on the whole time, and the butter should be poured in very slowly. Keep adding the butter until it's all gone, then immediately begin adding the lemon juice. Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir, then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning. Transfer to a serving pitcher and cover with foil until serving.
For the lemon and pepper seasoning: In a ziptop bag, crack the peppercorns using a rolling pin. Add to a small bowl with the lemon zest, kosher salt, garlic powder, mustard powder, onion powder and sugar and mix well to combine.
For the steak: Heat a grill pan or large heavy-bottomed skillet over medium-high heat.
Brush the steaks with melted butter on both sides and season with the lemon and pepper seasoning. Cook, basting the steaks occasionally with more melted butter, until cooked to desired doneness, 2 to 4 minutes a side. Rest for a minute or so.
To serve, arrange the potato wedges on a platter, add the steaks and drizzle with the hollandaise. Serve with iceberg wedges and ranch dressing.