Cowboy Butter Steak Sliders (Printable)
Tender steak sliders with zesty herb butter on toasted buns
# What You'll 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
# Directions:
01 - Rub the flank steak or ribeye evenly with olive oil, then season both sides generously with kosher salt and black pepper. Allow the meat to rest at room temperature for 15 minutes to promote even cooking.
02 - In a medium mixing bowl, combine softened butter with minced garlic, fresh lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, chopped parsley, chives, dill, red pepper flakes, and salt. Mix thoroughly until all ingredients are uniformly incorporated and the butter is smooth. Set aside at room temperature for serving.
03 - Preheat a grill pan or cast-iron skillet over high heat until smoking hot. Sear the marinated steak for 3-4 minutes per side to achieve a medium-rare internal temperature, adjusting time for preferred doneness. Transfer to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain for maximum tenderness.
04 - Lightly brush the cut sides of slider buns with olive oil. Place them in the hot skillet cut-side down for 1-2 minutes until golden brown and lightly crisped.
05 - Spread a generous layer of cowboy butter on both the top and bottom bun halves. Layer arugula or baby spinach on the bottom bun, followed by sliced steak and thin red onion rings. Cap with the buttered bun tops and press gently to secure.
06 - Arrange sliders on a platter and serve immediately while warm. The cowboy butter will melt into the steak and greens, enhancing the overall flavor profile.
# Expert Advice:
01 -
- The cowboy butter works on literally everything, so you will want to double the batch
- These sliders disappear faster than you can say pass the platter
- They look fancy but come together in under 40 minutes
02 -
- Slicing the steak against the grain is non-negotiable for tender sliders
- The cowboy butter needs to be room temperature for easy spreading
- Do not crowd the pan when searing the steak or you will not get that nice crust
03 -
- Freeze the steak for 20 minutes before slicing it will cut easier and more evenly
- Warm your buns in the oven at 350 degrees for 5 minutes instead of the pan for a hands-off approach