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cowboy butter steak sliders

Cowboy Butter Steak Sliders

Bold, buttery sliders perfect for game day with tender grilled steak and garlic herb butter
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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 ½ cup unsalted butter, 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