Minute Steaks with Barbecue Butter Sauce – They Only Take a Few Minutes

There is something comforting about the minute steak. It's probably the fact that the name of the recipe is also the recipe. You take piece of sirloin, pound it thin, and fry it for a minute per side. That's it. Simple, faster than fast, and easily repeated under pressure.

Of course, everyone knows that a minute steak is only as good as the pan sauce, and here we offer an ultra-simple barbecue butter sauce. Actually, there's only a very small amount of butter, but the way it emulsifies into the beef broth and tangy BBQ sauce somehow amplifies the effect.

Be sure to use a great barbecue sauce. The SFQ I used is a rich, classic American barbecue sauce with a touch of chocolate, hint of coffee, and balanced with aged red wine vinegar. It's subtly exotic spices and sweet heat made it a perfect choice here.

Ideally, you'll follow the link below and order some, but if not, make sure the sauce you choose has some personality to it. You'll also want to taste the sauce plain beforehand, so that you can adjust the seasonings in the pan. I hope you find the time to make this soon. Enjoy!


Give the Gift of Barbecue! Order Some SFQ – The Original San Francisco-Style Barbecue Sauce

As many of you may already know, my wife, Michele, makes what I think is a fantastic, and very unique barbecue sauce. Some of you actually got to sample it last year as we offered to all those loyal viewers who were able to make a donation to the site.

This year we aren’t doing any such fundraisers, but that doesn’t mean you can't experience the SFQ. Michele just launched her website, and I invite you to head over and take a look! By the way, if you order by December 18th, your order will arrive in time for Christmas. Thank you for your support!




Ingredients:
2 (5-oz) minutes steaks
salt and fresh ground black pepper to taste
1 tablespoon grapeseed or vegetable oil
For the sauce:
1/2 cup beef broth
1 1/2 tablespoons barbecue sauce
1 or 2 teaspoons cold butter
hot sauce to taste
freshly ground black pepper

View the complete recipe