After cleaning the meat, put steaks in a shallow dish and season well on both sides with salt and black pepper and garlic evenly over steaks. Press spices mixture into both sides with hands. Pour wine on the side of the dish and let marinate at least 1 hour.

Put a large heavy bottom skillet over high heat. When surface is nearly smoking, swirl 2 tablespoons butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.

Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.

Make the sauce: Add 1 tablespoon butter to the pan. Add onion and pineapple gourmet hot sauce and sauté for a minute or so, stirring, until the onion slices begin to brown. Add rum and bring to a brisk simmer. Add heavy cream continue to simmer until reduced by half, 3 to 4 minutes. Stir in heavy cream, return the steaks to the pan and cook until sauce is slightly thickened and all flavors have incorporated.

Serve immediately with mashed potatoes or roasted vegetables or both.