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Steak Sliders with Cowboy Butter

Tender steak sliders topped with rich, garlicky cowboy butter make an easy and impressive dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 sliders
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lbs steak ribeye, sirloin, or flank
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 10-12 slider buns or mini brioche rolls
  • optional toppings cheese slices, sautéed onions, arugula, pickles
  • 0.5 cup unsalted butter melted
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon red pepper flakes
  • 1 teaspoon lemon juice
  • 0.5 teaspoon paprika
  • 0.25 teaspoon salt for cowboy butter
  • 0.25 teaspoon black pepper for cowboy butter

Equipment

  • Heavy skillet or cast iron pan
  • small mixing bowl
  • Cutting board and sharp knife

Method
 

  1. In a small bowl, mix melted butter with minced garlic, chopped parsley, Dijon mustard, red pepper flakes, lemon juice, paprika, salt, and black pepper. Whisk until well combined and set aside.
  2. Pat the steak completely dry with paper towels. Season both sides generously with salt and pepper.
  3. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add steak and sear undisturbed for 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for medium. Look for a nice brown crust.
  4. Transfer steak to a cutting board and let rest for 5 to 10 minutes. After resting, slice thinly against the grain.
  5. While steak rests, place slider buns cut side down in the same skillet. Toast for about 1 minute until golden and slightly crispy.
  6. Place sliced steak on bottom buns, spoon cowboy butter generously over the meat, add desired toppings, and finish with top bun. Serve immediately with extra cowboy butter on the side for dipping.

Notes

Store leftover steak and cowboy butter separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet with a splash of beef broth. Cowboy butter can be made up to a week ahead and stored in the fridge. For meal prep, cook steak and make butter up to 2 days ahead, then reheat and assemble when ready to serve. Substitute chicken breast or portobello mushrooms for different variations. Adjust red pepper flakes to taste for heat level.