2 (5 ounce) boneless steaks salt and freshly ground black pepper to taste 12 cup beef broth 1 12 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 14-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.