Minute Steaks with Barbecue Butter Sauce

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!

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.

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!

Easy to prepare a quick weeknight meal. I was out of beef broth, so I substituted chicken broth. Per other reviews, made more pan sauce for leftovers. I didn’t get my steaks as flat as chef John, so I cooked them 2 min per side. I guess these are 2 minute steaks, lol. It’s a keeper. Thanks chef John!

My daughter’s 11th birthday is today during the coronavirus critical CA stay home period. She asked for a sweet steak and mashed potatoes, which I thought was weird bc she’s not a meat eating girl. I didn’t have beef broth so I used organic chicken broth plus liquid aminos as suggested online. I doubled the bbq sauce as some recommended in the reviews, and she LOVED it!

I had to cook my steaks a little bit longer than a minute on each side and they were still pretty rare. I like them rare/med rare so it was okay. I also added some Worcestershire sauce and a little bit of A-1 steak sauce to the sauce part and omitted the hot pepper sauce because my toddlers & I are not big on spicy food. I thought it was delicious. (Oh, and I also seasoned the steaks with tenderizer, seasoned salt, pepper, & garlic powder).

I had cube steaks so just used those because I was so eager to try the sauce! I doubled the sauce, and used Penzey's CA Seasoned Pepper instead of black pepper. Delicious! Made mashed potatoes with them, and my son said he could have eaten a plate full of taters with the sauce poured over them!

This recipe is dynamite. So easy, delicious, fast and cheap. I used top round as Chef John did in the video, and swapped out A1 for the BBQ sauce in the pan sauce. It was a hit!

Delicious! Try Maple Bacon flavoured BBQ sauce (got mine from M&M Meats). I also used homemade beef broth and made rice made with beef broth to serve with. Kids loved it!

I made the recipe as written. I was surprised how good it was. The steak was tender and tasty. I bought a small sirloin about 1.7lbs and cut it in 3 pieces. This way I had 3 thick pieces. So pounding them to 1/4" really breaks the meat down so that it's nice and tender .

I served over brown rice with asparagus. I made as is, but had to leave on simmer in the sauce til the fam got home - about 30 mins - and did not get too tough. Minute steak is not meant to be the most tender steak, it’s about the flavor. Chopped over rice with the sauce my boyfriend said it was delicious, and he is a steak snob. Great budget and simple dinner with staple ingredients usually on hand. I like to keep beef bullion on hand incase I’m out of beef broth. Thanks Chef John!

Never made top sirloin before. This was a great choice to make for the first time. Easy and great flavor.

Made it once and I’m hooked.

Made this as written and it is perfect! I had envisioned the butter sauce to be a little thicker but I have no complaints. My barbeque sauce of choice and my go to is a Kansas City style sauce which is thinner than most of the candied sugary sauces so that might explain the thinness. Regardless, it was excellent and super tender. 5 stars! I do recommend doing this in a cast iron skillet. Thanks John!

Great technique! Turned out great--tender and tasty!

Very quick and easy. Excellent flavor. I screwed up and bought round steak, and even though I pounded it, I think it was a little on the tough side. Sirloin would have been much better. I served it with new potatoes, and I will definitely try again with a sirloin.

Chef John was right, the sauce is what makes it. Good way to use a sirloin steak.

Perfect. Really nothing else to add. Simple and perfect.

Removed an ingredient due to food allergies but recipe was solid !

This was good for a quick and easy meal.