Cowboy Butter Steak Sliders (Printable)
Juicy steak sliders with zesty homemade cowboy butter, arugula, and red onions on toasted buns.
# What You'll Need:
→ Steak & Marinade
01 - 1.5 lbs flank steak or ribeye, trimmed
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
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 steak thoroughly with olive oil, kosher salt, and freshly ground black pepper. Allow the meat to rest at room temperature for 15 minutes to ensure even cooking.
02 - In a mixing bowl, combine softened butter, minced garlic, fresh lemon juice and zest, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, chopped parsley, chives, dill, red pepper flakes, and salt. Mix until fully incorporated and smooth. 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 to 4 minutes per side for medium-rare doneness, adjusting time for 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 with olive oil. Place in a heated skillet cut-side down and toast until golden brown and lightly crisped, about 1 to 2 minutes.
05 - Spread a generous layer of cowboy butter on both the top and bottom buns. Layer the bottom bun with arugula, followed by sliced steak and thin red onion rings. Crown with the buttered bun tops and serve immediately while warm.
# Expert Advice:
01 -
- That moment when garlic and herbs hit softened butter is basically kitchen aromatherapy
- People will legitimately fight over the last slider, so maybe double everything
02 -
- Cowboy butter keeps for up to 5 days in the fridge and freezes beautifully. Make a double batch—you'll find excuses to put it on roasted vegetables, grilled chicken, or just really good bread.
- Resting your meat isn't a suggestion. Cutting into hot steak immediately releases juices, leaving you with dry, tough beef regardless of how perfectly you cooked it.
03 -
- For even more flavor, grill the steak over hardwood charcoal if weather permits. Smoke plus cowboy butter is basically unbeatable.
- If your buns are especially large, slice the steak into strips and fold rather than stack—nobody wants a slider that falls apart on first bite.