Cowboy Butter Steak Sliders (Print Version)
Tender steak sliders with zesty herb butter on toasted buns
# What You Need:
→ Steak & Marinade
01 - 1.5 lbs flank steak or ribeye, trimmed of excess fat
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ Cowboy Butter
05 - 1/2 cup unsalted butter, softened to room temperature
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1 tsp Worcestershire sauce
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp cayenne pepper
12 - 2 tbsp fresh parsley, finely chopped
13 - 1 tbsp fresh chives, finely chopped
14 - 1 tbsp fresh dill, finely chopped
15 - 1/4 tsp crushed red pepper flakes
16 - 1/2 tsp kosher salt
17 - Zest of 1/2 lemon
→ Slider Assembly
18 - 8 slider buns
19 - 1 cup arugula or baby spinach
20 - 1 small red onion, thinly sliced
21 - 1-2 tbsp olive oil for toasting buns
# How to Make It:
01 - Rub the flank steak thoroughly with olive oil, kosher salt, and black pepper. Allow the steak to rest at room temperature for 15 minutes to absorb the seasonings and take the chill off for even cooking.
02 - Combine softened butter, minced garlic, fresh lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, chopped parsley, chives, dill, red pepper flakes, and salt in a mixing bowl. Mix until completely smooth and well incorporated. Set aside at room temperature for spreading consistency.
03 - Heat a grill pan or cast iron skillet over high heat until smoking hot. Sear the steak for 3 to 4 minutes per side for medium-rare doneness, adjusting time for preferred doneness. Remove from heat and let rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain for maximum tenderness.
04 - Brush the cut sides of slider buns lightly with olive oil. Place in a hot skillet cut-side down and toast until golden brown and crisp, approximately 1 to 2 minutes.
05 - Spread a generous layer of cowboy butter on both the top and bottom bun halves. Layer fresh arugula on the bottom bun, followed by sliced steak and thin red onion rings. Cap with the buttered bun tops and press gently to adhere.
06 - Arrange sliders on a serving platter and serve immediately while warm. Cowboy butter melts beautifully into the warm steak and toasted buns.
# Expert Hints:
01 -
- The cowboy butter creates this incredible zesty, garlicky moment that makes ordinary steak feel extraordinary
- These sliders disappear faster than any party food I have ever made, people actually ask for them by name now
02 -
- Slicing against the grain is absolutely crucial, I ruined my first batch by cutting with it and the steak was tough as shoe leather
- The cowboy butter needs to stay at room temperature for spreading, cold butter will tear your buns and nobody wants that tragedy
03 -
- Use a cast iron skillet if you have one, it gives you the best sear and those gorgeous crispy edges
- The cowboy butter can be made up to five days ahead and stored in the fridge, just bring it to room temperature before using