Cowboy Butter Steak Sliders (Print Version)
Tender steak sliders with zesty herb butter on soft toasted buns, perfect for sharing.
# 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
# Directions:
01 - Rub flank steak or ribeye generously with olive oil, kosher salt, and black pepper. Allow meat to rest at room temperature for 15 minutes to ensure even cooking.
02 - Combine softened butter, minced garlic, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne, parsley, chives, dill, red pepper flakes, and salt in a mixing bowl. Mix thoroughly until smooth and well incorporated. Set aside at room temperature.
03 - Heat grill pan or cast iron skillet over high heat until smoking hot. Sear steak for 3-4 minutes per side to achieve medium-rare doneness, or adjust time to preferred internal temperature. Transfer to cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - Lightly brush cut sides of slider buns with olive oil. Place in hot skillet for 1-2 minutes until golden brown and lightly crisped.
05 - Spread generous layer of cowboy butter on both top and bottom bun halves. Layer bottom bun with arugula, sliced steak, and red onion rings. Apply additional cowboy butter if desired and crown with top bun.
06 - Arrange sliders on serving platter and serve immediately while steak is still warm and butter is slightly melted for optimal flavor experience.
# Insider Tips:
01 -
- The cowboy butter does double duty, seeping into warm steak and soaking into soft buns in ways regular butter never could
- These sliders vanish faster than you can plate them, making them the ultimate crowdpleaser without the fuss
02 -
- Letting the steak rest before slicing is nonnegotiable, or all those juices end up on your cutting board instead of in your sliders
- Slicing against the grain transforms potentially tough flank steak into tender, biteable pieces
- Roomtemperature butter spreads better and melts more evenly than cold butter straight from the fridge
03 -
- Pat the steak completely dry before seasoning if it seems wet, or youll steam instead of sear
- A slice of sharp cheddar melted onto the steak while it rests makes these nextlevel