Buttery Steak Sliders (Print Version)

# Ingredients:

→ SLIDERS BASE

01 - 1 and a half pounds of sirloin, ribeye, or similar steak, no bones
02 - Neutral oil, as needed for cooking
03 - Kosher salt, use as desired
04 - Black pepper, freshly cracked to taste
05 - 3 onions, sweet and sliced thin
06 - 9 mini sandwich buns
07 - 3/4 pound havarti cheese, sliced

→ COWBOY-STYLE BUTTER

08 - 1 stick of butter, unsalted, softened
09 - 4 garlic cloves, finely chopped
10 - Juice and zest from 1/2 lemon
11 - 1 tablespoon mustard, Dijon-style
12 - 1 teaspoon ground paprika
13 - 1/2 teaspoon red cayenne pepper
14 - 1/2 teaspoon dried thyme leaves
15 - 1 teaspoon chili flakes
16 - 1 tablespoon minced fresh chives
17 - 2 tablespoons finely chopped fresh parsley
18 - Salt and pepper, adjusted to your liking

# Instructions:

01 - Trim off any silver skin or extra fat from the steaks before cooking. Apply oil lightly, then coat with black pepper and kosher salt. Go heavier on the salt if the steak is thick.
02 - Wrap the seasoned steaks in plastic and refrigerate for a few hours to deepen the flavor.
03 - Place butter into a pan and gently melt it over low heat. Stir in the zest and juice of the lemon, garlic, mustard, and all dry spices as it heats.
04 - Turn off the heat, then mix in the chives and parsley. Adjust salt and pepper if needed. Scoop a small bit into a bowl for grilling, and save the rest for the buns.
05 - Set up the grill for medium-high with a cooler indirect zone. Bring steaks out of the fridge and let them sit for 30 minutes to warm up.
06 - Put steaks on direct heat for 2-3 minutes per side, avoiding flames. Move them to indirect heat if flames flare up. Baste both sides with cowboy butter as they cook. After 5-6 minutes, transfer to indirect heat until you hit your preferred doneness.
07 - Take the steaks off the grill and put them on a plate loosely covered with foil for about 10 minutes before slicing.
08 - Put a cast iron skillet over high heat on the grill. Melt a few butter slices in the skillet, then toss in the onions. Stir now and then and cook until golden brown, around 15 minutes.
09 - Turn your oven to broil and line a large baking sheet with parchment.
10 - Split the buns apart, brushing the insides generously with that leftover cowboy butter. Layer havarti slices on both tops and bottoms, then spread onions on the bottom halves.
11 - Add a few strips of steak to each bottom bun. Pop them under the broiler for a minute or two until the cheese softens. Place top bun halves over the steak and dig in after slicing!

# Notes:

01 - CAST IRON SKILLET: Use avocado oil for its high smoke-point when cooking this way. Add it to your shopping list!
02 - Before grilling, let the steaks sit out for 30 minutes to warm up. Then dab them dry with a paper towel and season with salt and pepper.
03 - To sear steaks, heat 1-2 tablespoons of avocado oil in a cast iron skillet until shimmering.
04 - Lay the steaks in the skillet (don't crowd them), cooking without touching for 4 minutes. Flip using tongs and let the other side cook for 4 more minutes.
05 - Reduce heat, spoon in some cowboy butter, and as it melts, repeatedly drizzle over steaks by tilting the skillet.
06 - Move the steaks to a cutting surface after cooking. Let them rest for 5 minutes, then slice and top with the herbed butter sauce.

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