1 - Heat oil in a 12" skillet over medium-high heat.

2 - Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare.

3 - Transfer steaks to a plate, and set aside.

4 - Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes.

5 - Pour into a bowl, and set aside.