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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.
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