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Serving Size: 4

4 1 inch Steaks (Filet or Sirloin) -- extra fat trimmed
2 tablespoons extra virgin olive oil
Wolfgang Puck Steak Rub
2 tablespoons Port Wine or Beef Stock
1/4 cup Barbecue Sauce
2 tablespoons Heavy Cream (optional)

1. Preheat a sauté pan over med heat.
   
   
2. Rub the steaks with a little oil, and sprinkle both sides of steak good with steak rub.
   
   
3. When pat feels hot, add oil. When oil begins to swirl in pan, add the steaks, cook undisturbed for 6 minutes.
   
   
4. Turn steaks and cook for an additional 6 minutes for med rare.
   
   
5. Remove steaks from pan to a platter to keep warm.
   
   
6. Pour all extra fat from pan, add the stock or wine, scraping up all the little bits off the bottom of sauté pan.
   
   
7. Add the Barbecue sauce and stir till well blended, if adding cream do so now.
   
   
8. Pour sauce over steaks and serve at once.