Cowboy Butter Steak Sliders (Printable)

Tender steak sliders with zesty garlic-herb butter, arugula, and red onions on soft buns

# What You Need:

→ Steak & Marinade

01 - 1.5 lbs flank steak or ribeye, trimmed of excess fat
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper

→ Cowboy Butter

05 - 1/2 cup unsalted butter, softened to room temperature
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1 tsp Worcestershire sauce
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp cayenne pepper
12 - 2 tbsp fresh parsley, finely chopped
13 - 1 tbsp fresh chives, finely chopped
14 - 1 tbsp fresh dill, finely chopped
15 - 1/4 tsp crushed red pepper flakes
16 - 1/2 tsp kosher salt
17 - Zest of 1/2 lemon

→ Slider Assembly

18 - 8 slider buns
19 - 1 cup arugula or baby spinach
20 - 1 small red onion, thinly sliced
21 - 1-2 tbsp olive oil for toasting buns

# How To Make It:

01 - Rub the flank steak thoroughly with olive oil, kosher salt, and freshly ground black pepper. Allow the steak to rest at room temperature for 15 minutes to tenderize and absorb flavors.
02 - In a medium mixing bowl, combine softened butter, minced garlic, fresh lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, chopped parsley, chives, dill, red pepper flakes, and salt. Mix until completely smooth and cohesive. Set aside at room temperature for spreading.
03 - Heat a grill pan or cast-iron skillet over high heat until smoking hot. Sear the steak for 3-4 minutes per side for medium-rare doneness, or adjust timing to reach preferred internal temperature. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
04 - Brush the cut sides of slider buns lightly with olive oil. Place in the hot skillet cut-side down and toast for 1-2 minutes until golden brown and lightly crisp.
05 - Spread a generous layer of cowboy butter on both the top and bottom halves of each toasted bun. Layer the bottom bun with arugula, followed by slices of steak and thinly sliced red onion. Replace the bun tops and press gently.
06 - Arrange sliders on a platter and serve immediately while warm. Cowboy butter can be served on the side for extra dipping.

# Expert Tips:

01 -
  • The steak stays incredibly juicy because you slice it against the grain after resting
  • That cowboy butter transforms everything it touches into something restaurant worthy
  • These disappear faster than you can plate them at any gathering
02 -
  • Slicing against the grain is what keeps the steak tender instead of chewy and tough
  • Letting the meat rest after cooking redistributes the juices so they don't all run out onto your cutting board
  • Room temperature butter spreads so much easier than cold butter straight from the fridge
03 -
  • Add a slice of sharp cheddar on the steak while it's still hot for an extra indulgent version
  • If the butter firms up too much, microwave it for 10 seconds to get it back to spreadable consistency

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