Minute Steaks with Barbeque Butter Sauce

Minute Steaks with Barbeque Butter Sauce

Chef John 15828

"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."

Ingredients 7 m {{adjustedServings}} servings 318 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 50

  1. 71 Ratings

Pam Field

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!


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 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.