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Cowboy Butter Steak Sliders

Cowboy Butter Steak Sliders Recipe
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These Cowboy Butter Steak Sliders feature perfectly grilled tender steak, caramelized onions, and melty havarti cheese, all sandwiched between buttery slider buns smothered in a zesty-herby cowboy butter. These sliders are perfect for gatherings, game days, or a delicious family meal!

Ingredients

Scale

For the Sliders:

  • 1 ½ pounds boneless steak (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
  • ¾ pound havarti cheese, sliced

For the Cowboy Butter:

 

  • 1 stick unsalted butter, room temperature
  • 4 garlic cloves, minced
  • ½ lemon, zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 1 tablespoon chives, minced
  • 2 tablespoons fresh parsley, minced
  • Kosher salt and pepper, to taste

Instructions

. Prepare the Steaks:

  • Trim any excess fat and silver skin from the steaks.
  • Rub with neutral oil and season generously on all sides with kosher salt and freshly cracked black pepper.
  • Wrap steaks in plastic wrap and refrigerate for a few hours to enhance seasoning penetration.

2. Make Cowboy Butter:

  • In a saucepan over low heat, melt the butter while whisking continually.
  • Add lemon juice, lemon zest, garlic, Dijon mustard, and dry seasonings.
  • Remove from heat and stir in chives and fresh parsley.
  • Season with salt and pepper to taste.
  • Set aside a few tablespoons for brushing the steaks while grilling; keep the rest for the slider buns.

3. Cook the Steak:

  • Preheat the grill to medium-high heat with an indirect heat zone.
  • Remove steaks from the fridge and let them rest at room temperature for 30 minutes.
  • Grill steaks over direct heat for 2-3 minutes per side, avoiding charring.
    • If high flames appear, move steaks to indirect heat until flames subside.
  • Brush both sides with cowboy butter as they cook.
  • After 5-6 minutes total cook time, transfer steaks to indirect heat and continue grilling until the desired internal temperature is reached:
    • 125°F (52°C) for rare
    • 135°F (57°C) for medium-rare
    • 145°F (62°C) for medium
  • Remove steaks from the grill, tent with foil, and rest for 10 minutes before slicing.

4. Caramelize the Onions:

  • Place a cast iron skillet on the grill over direct heat.
  • Melt a few tablespoons of butter in the skillet.
  • Add the thinly sliced onions and cook, stirring occasionally, until caramelized (about 15 minutes).

5. Prepare & Assemble Sliders:

 

  • Preheat oven to broil. Line a baking sheet with parchment paper.
  • Separate the slider buns and brush the inside with remaining cowboy butter.
  • Place havarti cheese on both top and bottom buns.
  • Layer the caramelized onions on the bottom buns.
  • Add sliced steak to each bottom bun.
  • Broil for 1-2 minutes, or until cheese begins to melt.
  • Top with slider bun tops, slice, and serve warm!

Notes

Cast Iron Skillet Cooking Method (Alternative to Grilling):

 

  • Use avocado oil due to its high smoke point.
  • Allow steaks to come to room temperature for 30 minutes before cooking.
  • Pat steaks dry with a paper towel, then season with salt and pepper.
  • Heat 1-2 tablespoons avocado oil in a cast iron skillet over medium-high heat until shimmering.
  • Cook steaks undisturbed for 4 minutes on one side.
  • Flip and cook for another 4 minutes on the other side.
  • Reduce heat to medium-low, add cowboy butter, and continuously baste the steaks.
  • Remove steaks when they reach 5°F below the desired doneness, as they continue cooking while resting.
  • Let rest for 5 minutes, then slice and serve with extra cowboy butter, garlic, and rosemary.

Nutrition

Find it online: https://glonfo.com/cowboy-butter-steak-sliders/