Minute Steaks with Barbecue-Butter Sauce

By cindygwest

Sweet Baby Ray's BBQ sauce is the best. Also, you might add a little Worcestershire sauce

Ingredients

• 2 (5 ounce) boneless top sirloin steaks
• 1 t. salt
• 1/2 t. black pepper
• 1 cup beef broth
• 3 tablespoons barbeque sauce
• 1 dash hot pepper sauce
• freshly ground black pepper
• 2 teaspoons cold butter, or more to taste
• 2 tablespoons vegetable oil

Preparation

Step 1

Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
Generously season each steak with salt and ground black pepper. Set aside.
Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir until liquid has thickened slightly and reduced to about 3/4 cup (about 4 minutes). Add any accumulated meat juices from plate and bring sauce back to a boil, then remove from heat.
Spoon broth and butter mixture over steak and serve.