Steak and Butter Sauce
2 (5 Ounce) Boneless Sirloin Steaks
Salt And Freshly Ground Black Pepper To Taste
½ Cup Beef Broth
2 Tablespoons Worcestershire Sauce
1 Dash Hot Pepper Sauce
Freshly Ground Black Pepper
3 Teaspoon Cold Butter, Or More To Taste
1 Tablespoon Olive Oil
Step 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.
Step 2 Generously season each steak with salt and ground black pepper. Set aside.
Step 3 Combine beef broth, Worcestershire sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
Step 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.
Step 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.
Step 6 Spoon broth and butter mixture over steak and serve. Serve with Garlic Mash Potatoes, steamed broccoli and rolls.