Ingredients:

  • cup (227g) Unsalted Butter, softened
  • large Fresh Garlic cloves, minced finely
  • Tbsp Fresh Chives, finely chopped
  • Tbsp Fresh Parsley, finely chopped
  • Tbsp Smoked Paprika (sweet variety)
  • ½ tsp Cayenne Pepper
  • tsp Lemon Zest
  • tsp Dijon Mustard
  • Sea Salt & Freshly Ground Black Pepper, to taste
  • lbs Sirloin or Ribeye Steak (thick cut)
  • Tbsp Olive Oil
  • Slider Buns (Potato Rolls or Brioche)
  • slices Sharp White Cheddar or Provolone Cheese
  • ½ small Red Onion, thinly sliced

Instructions:

  1. Phase 1: Prepare the Cowboy Butter. In a small bowl, vigorously mix the softened butter with minced garlic, chives, parsley, smoked paprika, cayenne, lemon zest, Dijon mustard, salt, and pepper until fully incorporated and homogenous. Roll into a log using plastic wrap and chill for at least 15 minutes if time allows.
  2. Phase 2: Cook the Steak. Pat the steak completely dry with paper towels. Season aggressively on all sides with coarse salt and pepper.
  3. Heat the olive oil in a cast-iron pan over medium-high heat until shimmering. Sear the steak undisturbed for 3-4 minutes per side for medium-rare (internal temp of 130°F / 54°C). Adjust time for desired doneness.
  4. Crucial step: Remove steak to a cutting board and let it rest, tented loosely with foil, for 10 minutes.
  5. Phase 3: Assembly & Finish. Slice the rested steak thinly against the grain into strips suitable for fitting the sliders.
  6. Lightly toast the cut sides of the slider buns if desired. Arrange the bottom halves on a baking sheet.
  7. Layer generously with sliced steak. Top the steak immediately with a slice of cheese.
  8. Place the baking sheet under the grill (broiler) for 1-2 minutes until the cheese is beautifully melted and bubbling. Watch carefully.
  9. Remove from the oven. Generously spread the Cowboy Butter over the hot steak and cheese layer. Top with red onion slices and the top bun. Slice into individual Cowboy Butter Steak Sliders if needed and serve immediately.