Cowboy Butter Steak Sliders (Print Version)

# Ingredients:

→ FOR THE SLIDERS

01 - 1 1/2 pounds boneless steak such as ribeye filet, sirloin
02 - neutral oil as needed
03 - kosher salt to taste
04 - freshly cracked black pepper to taste
05 - 3 sweet onions thinly sliced
06 - 9 slider buns
07 - 3/4 pound sliced havarti cheese

→ FOR THE COWBOY BUTTER

08 - 1 stick unsalted butter at room temperature
09 - 4 garlic cloves minced
10 - 1/2 lemon zested and juiced
11 - 1 tablespoon dijon mustard
12 - 1 teaspoon paprika
13 - 1/2 teaspoon cayenne
14 - 1/2 teaspoon dried thyme
15 - 1 teaspoon red pepper flakes
16 - 1 tablespoon chives minced
17 - 2 tablepoons fresh parsley minced
18 - kosher salt and pepper to taste

# Instructions:

01 - Prepare steaks by trimming excess fat and silver skin if needed. Rub with oil and season your steaks well on all sides with kosher salt and freshly cracked black pepper. If steaks are thicker, be sure to season more heavily.
02 - Wrap steaks in plastic wrap and place in the fridge for a few hours for optimum seasoning penetration.
03 - In a saucepan over low heat, melt the butter and whisk continually. Add lemon juice and zest, garlic, dijon, and dry seasonings.
04 - Remove from heat and add chives and fresh parsley. Salt and pepper to taste. Spoon out a few tablespoons into a small bowl for use on the steaks as they grill. Set aside the remaining butter for slider buns.
05 - Preheat grill to medium-high with an indirect heat zone. Remove steaks from the fridge and allow them to rest at room temp for 30 minutes.
06 - Cook steaks over direct heat for about 2-3 minutes per side, being sure not to char them. If high flames appear, move them to indirect heat until flame subsides. Brush both sides with cowboy butter as they cook. After 5-6 minutes of total cook time, move the steaks to indirect heat until desired temperature is reached.
07 - Remove and allow steaks to rest on a plate with tented foil for 10 minutes before slicing.
08 - Place a cast iron skillet on the grill over direct heat. Add a few tablespoons of butter into the skillet, once it melts add the sliced onions. Allow onions to cook until caramelized, stirring occasionally, about 15 minutes.
09 - Pre-heat oven to broil. Line a baking sheet with parchment paper.
10 - Separate the sliders and brush the inside of the slider buns with all remaining cowboy butter. Add the havarti cheese to the top and bottom buns then add the grilled onions to the bottom buns.
11 - Place a few strips of sliced steak per bottom slider. Broil for 1-2 minutes or until cheese begins to melt. Place the top sliders over the steak, slice and enjoy!

# Notes:

01 - CAST IRON SKILLET: For this method, you will be using avocado oil due to the smoke-point. So please add this to your ingredient list.
02 - Allow the steaks to come to room temperature for 30 minutes. Then pat them dry with a paper towel and season with salt and pepper.
03 - Heat 1-2 tbsp avocado oil in a cast iron skillet over medium-high heat until it's shimmering.
04 - Place the steaks in the skillet (being careful not to overcrowd the pan) and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.
05 - Reduce heat to medium-low, add a few spoonfuls of cowboy butter. As the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
06 - Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.

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