Best 7 Panfried Steak With Quick Barbecue Sauce Recipes

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If you're looking for a quick and easy weeknight meal that's packed with flavor, pan-fried steak with a homemade barbecue sauce is the perfect dish. With just a few simple ingredients, you can create a juicy, tender steak smothered in a rich, tangy sauce. We'll show you the step-by-step process of preparing this delicious meal, from choosing the right cut of steak to creating a barbecue sauce that's bursting with flavor. Whether you're a seasoned home cook or just starting to explore the world of cooking, this recipe is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE



Minute Steaks with Barbeque Butter Sauce image

Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 7m

Yield 2

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 318 calories, Carbohydrate 4.6 g, Cholesterol 81 mg, Fat 22 g, Fiber 0.2 g, Protein 24.1 g, SaturatedFat 7.6 g, Sodium 409.1 mg, Sugar 3.1 g

PAN-FRIED T-BONE STEAK



Pan-Fried T-Bone Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 22m

Yield 2 to 4 servings

Number Of Ingredients 5

2 pound T-bone steak (about 1 1/2 inches thick)
Coarsely ground black pepper
Kosher salt
1 to 2 tablespoons oil, like peanut, corn, or soy
Serving Suggestions: Compound Butter

Steps:

  • About 1/2 hour before cooking the steak, bring it to room temperature.
  • Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
  • Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
  • Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

PANFRIED STEAK WITH QUICK BARBECUE SAUCE



Panfried Steak with Quick Barbecue Sauce image

Categories     Beef     Garlic     Herb     Onion     Sauté     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

4 tablespoons (1/2 stick) butter
1 1 1/2-pound top sirloin steak (about 1 inch thick)
1 large onion, chopped
3 large garlic cloves, chopped
1/2 cup bottled chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons (packed) dark brown sugar

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onion and garlic; sauté until tender, about 8 minutes. Add chili sauce, Worcestershire sauce, lemon juice and brown sugar. Simmer 3 minutes to blend flavors, stirring occasionally. Season sauce to taste with salt and pepper.
  • Slice steak thinly. Arrange on platter. Spoon some sauce over. Serve, passing remaining sauce separately.

STEAK WITH BARBECUE SAUCE



Steak with barbecue sauce image

Get a sizzle in your griddle with this mouthwatering steak recipe - master the sauce and use it on burgers and chicken too

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7

4 lamb leg steaks (of beef if you prefer)
1 tbsp sunflower oil , plus a little extra
1 onion , chopped
150ml tomato ketchup
3 tbsp Worcestershire sauce
2 tbsp light muscovado sugar
2 tbsp red wine vinegar

Steps:

  • Season the steaks on both sides and brush with a little oil.
  • To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more.
  • Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.

Nutrition Facts : Calories 358 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2.13 milligram of sodium

PAN-FRIED STEAK



Pan-Fried Steak image

Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

Steps:

  • Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
  • Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

PAN-FRIED STEAK WITH MARSALA SAUCE



Pan-Fried Steak with Marsala Sauce image

A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.

Provided by MRSCAPIII

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 7

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

Steps:

  • Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
  • Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
  • Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
  • Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g

PAN FRIED STEAK WITH SAUCE



Pan Fried Steak with Sauce image

My family loves this steak dish. It Reminds us of roast beef and gravy. It is very easy to vary this dish. (add your favourite mushrooms and sherry or dry red wine, or try substituting boneless rib steak or beef tenderloin for the sirloin and enjoy)

Provided by Baby Kato

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 lb sirloin steak
1 tablespoon butter
1/2 teaspoon garlic, minced
1 medium sweet onion, finely chopped
3 cups small brown button mushrooms, sliced
1/2 teaspoon thyme, dried
2 tablespoons flour
1 cup beef stock
1 cup milk
1 tablespoon prepared horseradish (or dijon mustard)
1/8 cup parsley, fresh chopped

Steps:

  • Rub salt and pepper on both sides of steak.
  • In large pan melt butter and brown steak well on both sides.
  • (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
  • Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
  • Add flour and cook for 1 minute.
  • Add in beef stock, milk and horseradish.
  • Reduce heat and simmer, stir for 5 minutes until sauce thickness.
  • Add steak and juice, simmer for 5 minutes.
  • Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
  • Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

Nutrition Facts : Calories 483.1, Fat 31.5, SaturatedFat 13.4, Cholesterol 127.2, Sodium 488.1, Carbohydrate 11.7, Fiber 1.4, Sugar 2.7, Protein 37.6

Tips:

  • For the perfect steak, choose a cut that is at least 1 inch thick and has good marbling.
  • Season the steak generously with salt and pepper before cooking.
  • Heat your pan or grill over medium-high heat before adding the steak.
  • Sear the steak for 3-4 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest for 5-10 minutes before slicing and serving.
  • For the barbecue sauce, use a variety of spices and flavors to create a unique and delicious sauce.
  • Simmer the sauce for at least 30 minutes, or until it has thickened and caramelized.
  • Serve the steak with the barbecue sauce and your favorite sides.

Conclusion:

Pan-fried steak with quick barbecue sauce is a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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