Barbecue Magic® Ribeye with Garlic Butter Pan Sauce

1 (10- to 12-ounce) thin-cut ribeye, cut in half
2½ teaspoons Chef Paul Prudhomme’s Barbecue Magic®, in all
1 teaspoon canola oil
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
2 tablespoons unsalted chicken stock
2 tablespoons unsalted butter

Season ribeye pieces with 2 teaspoons of Barbecue Magic®. Heat the oil in a sauté pan over medium high heat. When oil is hot, add the ribeye pieces and sear on both sides. When the steaks have a nice crust on both sides, add the garlic to the pan and stir. When garlic starts to brown, add Worcestershire sauce, stock, and the remaining Barbecue Magic®. Reduce by half and remove from heat. Remove steaks from pan to cutting board. Add butter and swirl pan until butter has melted into a sauce. Serve immediately with your favorite side.