Minute Steaks with Barbeque Butter Sauce

Minute Steaks with Barbeque Butter Sauce

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Chef John 23849

"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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7 m servings 318 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.
  2. Generously season each steak with salt and ground black pepper. Set aside.
  3. Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
  4. 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.
  5. 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.
  6. Spoon broth and butter mixture over steak and serve.


  1. 77 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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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...

Very simple and delicious. I recommend you watch the video as well. Quick and yummy dinner.

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 ...

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.

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 ...

Can you say yum? My family can't because their mouths are so full!

Awesome & Easy. One suggestion, double the pan sauce .

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. ...

We really enjoyed this. Easy and fast! I used a bit of worcestershire sauce with the gravy recipe and it was perfect. I'd make this again in a minute, literally :) Thanks for another winner ...

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