Name: Cowboy Butter Steak Sliders Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless steak such as ribeye, filet, or sirloin; Neutral oil, as needed; Kosher salt, to taste; Freshly cracked black pepper, to taste; 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 pepper; 1/2 teaspoon dried thyme; 1 teaspoon red pepper flakes; 1 tablespoon chives, minced; 2 tablespoons fresh parsley, minced; Kosher salt and freshly cracked black pepper, to taste; 3 sweet onions, thinly sliced; 9 slider buns; 3/4 pound sliced Havarti cheese; Butter, for caramelizing onions (a few tablespoons)

Ingredients

1 1/2 pounds boneless steak such as ribeye, filet, or 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

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 tablespoons fresh parsley, minced

Kosher salt and pepper (to taste)

Instructions

Step 1: Prepare the steaks by trimming any excess fat and silver skin. Rub each steak with neutral oil and season generously on all sides with kosher salt and freshly cracked black pepper. Thicker steaks should be seasoned more heavily.

Step 2: Wrap the seasoned steaks tightly in plastic wrap and refrigerate for a few hours to allow the seasoning to penetrate.

Step 3: To make the cowboy butter, melt the butter in a saucepan over low heat, whisking continuously. Add the lemon juice and zest, minced garlic, Dijon mustard, paprika, cayenne, dried thyme, and red pepper flakes.

Step 4: Remove the butter mixture from heat and stir in the minced chives and fresh parsley. Season with kosher salt and pepper to taste.

Step 5: Spoon a few tablespoons of the cowboy butter into a small bowl to use while grilling the steaks. Set the remaining butter aside for brushing the slider buns later.

Step 6: Preheat your grill to medium-high heat, setting up an indirect heat zone. Remove steaks from the fridge and let them rest at room temperature for 30 minutes before cooking.

Step 7: Place the steaks over direct heat and grill for 2-3 minutes per side, avoiding charring. If flare-ups occur, move steaks to indirect heat until flames subside.

Step 8: Brush both sides of the steaks with the reserved cowboy butter as they cook. After about 5-6 minutes total on direct heat, transfer steaks to the indirect heat zone and continue cooking until they reach your desired doneness.

Step 9: Remove steaks from the grill and let rest on a plate tented with foil for 10 minutes to retain juices.

Step 10: While the steaks rest, caramelize the onions by placing a cast iron skillet on the grill over direct heat. Add a few tablespoons of butter to the skillet, then add the sliced onions. Cook, stirring occasionally, until onions are golden and caramelized, about 15 minutes.

Step 11: Preheat your oven’s broiler and line a baking sheet with parchment paper.

Step 12: Slice the rested steak into thin strips. Separate the slider buns and brush the insides with the remaining cowboy butter. Layer Havarti cheese on both top and bottom buns, then add a generous portion of caramelized onions to each bottom bun.

Step 13: Arrange a few slices of steak on each bottom bun. Place assembled bottoms on the baking sheet and broil for 1-2 minutes, until the cheese begins to melt.

Step 14: Top with the buttered top buns, slice the sliders if desired, and serve immediately.

Tips & Variations

For extra smoky flavor, try adding a dash of smoked paprika to the cowboy butter.

Swap Havarti cheese for pepper jack or cheddar for a different flavor profile.

Use a cast iron skillet for caramelizing onions to prevent burning and achieve an even cook.

Letting the steaks rest after grilling is key to juicy, tender meat.

FAQs

Can I use other cuts of steak for these sliders?

Yes, ribeye, filet, and sirloin all work well. Choose steaks that are tender and have good marbling for the best flavor and texture.

How do I know when the steaks are done?

Use a meat thermometer to check desired doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remember the steaks will continue to cook slightly while resting.