Rib-Eye Sliders with Garlic Parmesan Cream Sauce

Super Bowl Sunday!!!!! Even when I don’t have a team I am rooting for, I still love Super Bowl Sunday every year. It’s basically another fun holiday to look forward to. Time with your friends and family, and most importantly, a reason to cook them awesome food! I’m super excited about these Rib-Eye Sliders with Garlic Parmesan Cream Sauce. It’s a lot of gourmet love packed into one tiny sandwich. But it’s really the perfect size, snackable, hand-held and finished in a few quick bites. Just enough to satisfy the steak urge while still leaving room for the hot corn dip, buffalo dip, brisket mac & cheese sliders and delicious desserts… that I plan on eating. Possibly all on the same plate 😉

These steak sliders are pretty glorious. I was afraid of steak for many, many years. It’s an intimidating meat that’s expensive to mess up but I quickly realized I was over-dramatizing this all too much (like most things in my life). It’s very easy to make and really, the simpler, the better. Sometimes too much research on “cooking the perfect steak” can make it seem like a bigger deal. There is just a few things to keep in mind:

SEASON SIMPLY WITH KOSHER SALT, PEPPER, OLIVE OIL

USE A CAST IRON SKILLET

SEAR THEN BROIL

NEVER, EVER PIERCE THE STEAK

ALLOW IT TO REST BEFORE CUTTING

That’s really it. Nothing more, nothing less. It’s not stressful. It’s not scary.

HOW TO GRILL PERFECT STEAKS ON CHARCOAL GRILL

This same recipe can be used on a grill. Either on the cast iron skillet or grilling them directly on the rack until the appropriate temperature is achieved.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).