Minute Steaks with Barbeque Butter Sauce

2 (5 ounce) boneless sirloin steaks

salt and freshly ground black pepper to taste

½ cup beef broth

1 ½ tablespoons barbeque sauce

1 dash hot pepper sauce

freshly ground black pepper

1 teaspoon cold butter, or more to taste

1 tablespoon vegetable oil

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.

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.