Ingredients

The following ingredients have 4 Servings
  • 4 New York Strip Steaks (1-inch thick, fat trimmed)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 cups low-sodium beef broth
  • 6 tablespoons barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 & 1/2 tablespoons cold unsalted butter
  • 2 tablespoons vegetable oil

Instruction

  • Blot steaks dry with a paper towel and let stand at room temperature for 30 minutes. Sprinkle with salt and pepper on both sides.
  • In a medium bowl, whisk together the beef broth, barbecue sauce, Worcestershire, and hot sauce. Drop in the butter; set aside.
  • Add oil to a large cast iron skillet over medium-high heat; swirl to coat. When it just begins to smoke, add steaks.
  • Sear steaks (in batches, depending on how they fit), for 5 minutes, then flip and cook for another 4 minutes (for medium and an internal temperature of 140°F)
  • Transfer to a plate; cover loosely with foil. (Steaks will continue to cook slightly as they rest.)
  • Pour broth mixture into the skillet and bring to a boil. Cook, stirring occasionally, scraping up any brown bits from the bottom of the skillet, until liquid has thickened slightly and reduced to about 1 & 1/4 cups, 5 minutes or so. Add any accumulated meat juices from the plate; stir to combine. Remove from the heat.
  • Serve steaks (whole or cut across the grain into thin slices) with the sauce and your favorite green vegetable. Swoon!NOTE: For tips and questions about cooking times and temperatures, please refer to the full article.