Cowboy Butter Steak Sliders
Perfectly grilled tender steak and caramelized onions are sandwiched between cheesy slider buns smothered in zesty-herby cowboy butter.
Servings: 4 people
Ingredients
FOR THE SLIDERS
- 1 1/ 2 pounds boneless steak such as ribeye filet, sirloin
- neutral oil as needed
- kosher salt to taste
- freshly cracked black pepper to taste
- 3 sweet onions thinly sliced
- 9 slider buns
- 3/ 4 pound sliced havarti cheese
FOR THE COWBOY BUTTER
- 1 stick unsalted butter at room temperature
- 4 garlic cloves minced
- 1/ 2 lemon zested and juiced
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 1/ 2 teaspoon cayenne
- 1/ 2 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 tablespoon chives minced
- 2 tablepoons fresh parsley minced
- kosher salt and pepper to taste
Instructions
- Prepare steaks by trimming excess fat and silver skin if needed.Rub with oil and season your steaks well on all sides with kosher salt and freshly cracked black pepper. If steaks are thicker, be sure to season more heavily.
- Wrap steaks in plastic wrap and place in the fridge for a few hours for optimum seasoning penetration.
MAKE COWBOY BUTTER
- In a saucepan over low heat, melt the butter and whisk continually. Add lemon juice and zest, garlic, dijon, and dry seasonings.
- Remove from heat and add chives and fresh parsley. Salt and pepper to taste.
- Spoon out a few tablespoons into a small bowl for use on the steaks as they grill. Set aside the remaining butter for slider buns.
COOK STEAK
- Preheat grill to medium-high with an indirect heat zone. Remove steaks from the fridge and allow them to rest at room temp for 30 minutes.
- Cook steaks over direct heat for about 2-3 minutes per side, being sure not to char them. If high flames appear, move them to indirect heat until flame subsides.
- Brush both sides with cowboy butter as they cook. After 5-6 minutes of total cook time, move the steaks to indirect heat until desired temperature is reached.
- Remove and allow steaks to rest on a plate with tented foil for 10 minutes before slicing.
CARAMELIZE ONIONS
- Place a cast iron skillet on the grill over direct heat. Add a few tablespoons of butter into the skillet, once it melts add the sliced onions. Allow onions to cook until caramelized, stirring occasionally, about 15 minutes.
PREPARE & ASSEMBLE SLIDERS
- Pre-heat oven to broil. Line a baking sheet with parchment paper.
- Separate the sliders and brush the inside of the slider buns with all remaining cowboy butter. Add the havarti cheese to the top and bottom buns then add the grilled onions to the bottom buns.
- Place a few strips of sliced steak per bottom slider. Broil for 1-2 minutes or until cheese begins to melt. Place the top sliders over the steak, slice and enjoy!
Notes
CAST IRON SKILLET:
For this method, you will be using avocado oil due to the smoke-point. So please add this to your ingredient list.
- Allow the steaks to come to room temperature for 30 minutes. Then pat them dry with a paper towel and season with salt and pepper .
- Heat 1-2 tbsp avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.
- Place the steaks in the skillet (being careful not to overcrowd the pan) and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.
- Reduce heat to medium-low, add a few spoonfuls of cowboy butter. As the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.