Rating: 4.66 stars
133 Ratings
  • 5 star values: 101
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 occasionally until butter is melted and incorporated, about 2 minutes.

  • Spoon broth and butter mixture over steak and serve.

Nutrition Facts

318 calories; protein 24.1g; carbohydrates 4.6g; fat 22g; cholesterol 81mg; sodium 409.1mg. Full Nutrition
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Reviews (143)

Most helpful positive review

Rating: 5 stars
10/08/2012
I made this for dinner last night for my husband, and Mom and Dad who live next door. My husband wasn't too happy about me making it as he likes his steaks BBQ'd, but when we sat down for dinner he ate every bit of his and liked it really well. I have a hard time chewing steak, but this was very tender and was able to cut with a butter knife or even sometimes my fork. Dad isn't a steak eater at all so I cooked a chicken breast for him along with the steaks. On the video the chef said that by now we should be thinking of 17 different ways to change this sauce up and he was right. I decided to use a teriyaki sauce instead of BBQ sauce. It was an easy meal to make. Mom made twice baked potatos and a veggie and cantalope to go along with it. When we were all done there was one piece of steak and half the chicken breast left so I left it with my mom and it soaked in that wonderful sauce all night and day. She said tonight it was even better than last night. Dad said it was the best piece of chicken he's ever had! So I think next time I'm going to marinate the meat in the sauce for a few hours or up to overnight... or possibly sear off the meat and make the sauce in the afternoon and put it in my crockpot on low for a couple hours to soak in that wonderful sauce flavor. Great recipe Chef John!! It's a keeper! Read More
(46)

Most helpful critical review

Rating: 3 stars
12/24/2014
Didn't really care for the barbecue butter sauce. I guess it depends what specific ingredients you use but I didn't like mine. The method for cooking the steak worked well. (I had some teriyaki sauce left over in the fridge and I heated it and used it as a dipping sauce for the steak. That was great! Check out Teriyaki Marinade and Sauce by Celeste on this site. I used it for chicken originally and now steak but you can probably use it for shrimp as well.) Read More
(7)
133 Ratings
  • 5 star values: 101
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/07/2012
I made this for dinner last night for my husband, and Mom and Dad who live next door. My husband wasn't too happy about me making it as he likes his steaks BBQ'd, but when we sat down for dinner he ate every bit of his and liked it really well. I have a hard time chewing steak, but this was very tender and was able to cut with a butter knife or even sometimes my fork. Dad isn't a steak eater at all so I cooked a chicken breast for him along with the steaks. On the video the chef said that by now we should be thinking of 17 different ways to change this sauce up and he was right. I decided to use a teriyaki sauce instead of BBQ sauce. It was an easy meal to make. Mom made twice baked potatos and a veggie and cantalope to go along with it. When we were all done there was one piece of steak and half the chicken breast left so I left it with my mom and it soaked in that wonderful sauce all night and day. She said tonight it was even better than last night. Dad said it was the best piece of chicken he's ever had! So I think next time I'm going to marinate the meat in the sauce for a few hours or up to overnight... or possibly sear off the meat and make the sauce in the afternoon and put it in my crockpot on low for a couple hours to soak in that wonderful sauce flavor. Great recipe Chef John!! It's a keeper! Read More
(46)
Rating: 5 stars
05/06/2012
Very simple and delicious. I recommend you watch the video as well. Quick and yummy dinner. Read More
(29)
Rating: 5 stars
05/14/2014
I have made this three times. Each time I used a different sauce A1 teriyaki and Sweet Baby Ray's barbecue. I liked the barbecue the best. My cut of meat was called chuck tender steak and it worked perfectly. This a new favorite because everyone loved it. 5 stars and by the way we do 2 minutes per side anything less was too rare for our tastes. Read More
(27)
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Rating: 5 stars
06/12/2012
absolutely wonderful and simple. I doubled the sauce and DH states I can triple it next time. He used it as a dipping sauce also. thanks for sharing. Read More
(15)
Rating: 5 stars
06/10/2012
I did this recipe w/ Ribeye & Angus Sirloin I really did the beating of the meat with meat tenderizer. I change the marinade used steak sauce instead of barbecue.. I also omitted the hot pepper sauce didn't want it spicy.. But overall the steaks came out great this was my first time cooking steak in a frying pan on top of the stove. The gravy came out perfect my brother-in-law thought it was steak sauce till he tasted it. Read More
(13)
Rating: 5 stars
05/10/2014
Awesome & Easy. One suggestion double the pan sauce. Read More
(11)
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Rating: 5 stars
12/07/2014
Can you say yum? My family can't because their mouths are so full! Read More
(10)
Rating: 5 stars
05/13/2014
I used petite sirloin steaks for this recipe. I seasoned the steaks with Montreal steak seasoning after tenderizing it. I didn't have beef stock so I use a chicken and doubled the sauce recipe. Omitted the oil but used everything else. I did add some corn starch to thicken the sauce. I doubled the sauce since it was nice to use it for dipping. My son doesn't like steaks since he has a hard time chewing it so I sliced his thin. Amazingly, he ate it all! Therefore a 5 stars was given, along as it was pretty tasty too. Thanks! Read More
(9)
Rating: 5 stars
12/18/2014
Delicious! Made as written.....no changes necessary. Served with mashed potatoes and cucumber salad. Using the leftover steak to make steak and eggs in the morning. Read More
(8)
Rating: 3 stars
12/24/2014
Didn't really care for the barbecue butter sauce. I guess it depends what specific ingredients you use but I didn't like mine. The method for cooking the steak worked well. (I had some teriyaki sauce left over in the fridge and I heated it and used it as a dipping sauce for the steak. That was great! Check out Teriyaki Marinade and Sauce by Celeste on this site. I used it for chicken originally and now steak but you can probably use it for shrimp as well.) Read More
(7)