Grilled Steak & Cowboy Butter 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 tablespoons fresh parsley, minced
18 - kosher salt and pepper to taste

→ For Cast Iron Method (Optional)

19 - 1-2 tablespoons avocado oil

# Instructions:

01 - Trim any excess fat and silver skin from your steaks if needed. Rub them with a little oil and season generously on all sides with kosher salt and freshly cracked black pepper. Remember to season more heavily if your steaks are thicker. Wrap them in plastic wrap and refrigerate for a few hours to let the seasoning penetrate the meat.
02 - In a saucepan over low heat, melt the butter, whisking constantly. Add the lemon juice and zest, minced garlic, dijon mustard, paprika, cayenne, dried thyme, and red pepper flakes. Once combined, remove from heat and stir in the minced chives and parsley. Season with salt and pepper to taste. Reserve a few tablespoons in a small bowl for basting the steaks while grilling, and set aside the rest for the slider buns.
03 - Preheat your grill to medium-high heat, creating a zone for indirect heat as well. Take the steaks out of the fridge and let them rest at room temperature for about 30 minutes before grilling.
04 - Place the steaks over direct heat and grill for about 2-3 minutes per side, being careful not to char them. If flames flare up, move them to the indirect heat zone until the flames die down. As they cook, brush both sides with some of the reserved cowboy butter. After about 5-6 minutes total cooking time, move the steaks to indirect heat until they reach your desired doneness. Remove from the grill and let them rest under tented foil for 10 minutes before slicing.
05 - While the steaks are resting, place a cast iron skillet on the grill over direct heat. Add a few tablespoons of butter to the skillet, and once melted, add the thinly sliced onions. Cook until caramelized, stirring occasionally, for about 15 minutes.
06 - Preheat your oven broiler. Line a baking sheet with parchment paper. Separate the slider buns and brush the insides generously with the remaining cowboy butter. Place slices of havarti cheese on both the top and bottom buns, and add the caramelized onions to the bottom buns. Arrange a few strips of the sliced steak on each bottom bun.
07 - Place the prepared buns on the baking sheet and broil for 1-2 minutes, just until the cheese begins to melt. Place the top buns over the steak, slice if needed, and serve immediately.

# Notes:

01 - For a cast iron skillet method instead of grilling, see the alternate instructions in the notes section.
02 - The cowboy butter can be made ahead of time and refrigerated. Just bring to room temperature before using.
03 - For best results, use a high-quality steak that has good marbling for more flavor.
04 - These sliders are perfect for game day, parties, or as a hearty main course when you serve more per person.

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