Cowboy Butter Steak Sliders
Bold, buttery sliders perfect for game day with tender grilled steak and garlic herb butter
Ingredients
FOR THE SLIDERS:
- 2 lbs ribeye or strip steak 1-inch thick
- 12 slider buns King’s Hawaiian or brioche
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper
- 6 slices provolone or cheddar cheese halved
FOR THE COWBOY BUTTER:
- 1 stick unsalted butter ½ cup, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic minced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon smoked paprika
Instructions
- Pat steaks dry, drizzle with oil, season with salt and pepper. Rest 15 minutes at room temperature.
- Whisk together all cowboy butter ingredients in a bowl. Keep warm.
- Grill steaks on high heat (450-500°F) for 4-5 minutes per side until medium-rare (130°F internal temp).
- Toast slider buns cut-side down on grill for 1-2 minutes until golden.
- Let steaks rest 5 minutes, then slice against grain into thin strips.
- Build sliders with steak, cheese, and cowboy butter drizzle on bottom buns.
- Brush top buns with extra cowboy butter before assembling.
- Serve immediately while warm. Pair with coleslaw or grilled corn.
Notes
- Cowboy butter can be made 3 days ahead and refrigerated
- Use instant-read thermometer for perfect doneness
- Slice against grain for maximum tenderness
- For parties, arrange in baking dish and warm in 350°F oven for 5-10 minutes
- Use instant-read thermometer for perfect doneness
- Slice against grain for maximum tenderness
- For parties, arrange in baking dish and warm in 350°F oven for 5-10 minutes
Nutrition
Calories: 738kcalCarbohydrates: 34gProtein: 41gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 146mgSodium: 250mgPotassium: 459mgFiber: 3gSugar: 5gVitamin A: 872IUVitamin C: 3mgCalcium: 214mgIron: 5mg
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