1 tbsp olive oil.
2 tbsp butter.

Heat oil and butter in large skillet over med-high heat. Once hot, add steaks. Cook until steak is seared. When juices rise to the uncooked side, about 4-5 mins. turn and cook for 5 more minutes. Transfer steaks to platter. Keep warm.

1 tbsp butter.
1 cup beef stock, salt.
1/2 cup heavy cream.
salt to taste.

Melt butter in skillet over medium heat. Add the beef stock and any liquid from the steaks. Bring to a boil until slightly reduced, about 2 minutes. Stir in cream; cook until sauce thickens. Season and serve over steaks.