Minute Steak And Egg With Red Hot Butter Sauce Recipes

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE

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.

"MINUTE" STEAK AND EGG WITH RED HOT BUTTER SAUCE

Steps:

• Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
• Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
• Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
• Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
• Spoon sauce over steak and egg, and garnish with chives.

MINUTE STEAK WITH QUICKIE COGNAC SAUCE

Steps:

• Put some oil in a cast-iron skillet over medium heat.
• Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
• Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
• Meanwhile, peel and mince the shallots.
• Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
• Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.

SPECIAL STEAK AND EGGS

Steps:

• Butter a pan and let it heat.
• After hot, add oil and let steaks cook about three minutes on each side, turn only once and then take out and reserve for later.
• In the grease left in the pan, add the worcestershire sauce, the thyme, the salt and peper,let the onions cook at medium heat for 5 minutes add the tomatos, put heat in low, cover and let it cook for 3 minutes.
• Open up the pan, include the steaks, cover with the sauce from the ingredients and let them heat up again.
• Serve in the dish with all sauce and fried eggs on top.