Cowboy Butter Steak Sliders
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I still remember the first time I plated these Cowboy Butter Steak Sliders for a backyard game night — the buttery herb hit against smoky flank steak had everyone reaching for seconds. They’re small in size but big on flavor: tender, thin-sliced steak finished with a garlicky, tangy cowboy butter and stacked with crisp lettuce, tomato, and onion on toasted slider buns. Perfect for casual gatherings, weeknight dinners when you want something special, or scaling up for a crowd. If you enjoy garlic-butter steak flavors, you might also like this air-fryer version I tested: air fryer garlic-butter steak bites and potatoes.
What makes this recipe special
Why these sliders stand out is simple: contrast. A lean flank steak gives beefy flavor and chew when sliced against the grain, while the cowboy butter — a compound butter with herbs, garlic, Worcestershire, lemon, and smoked paprika — adds richness, brightness, and a little smoky warmth. They’re quick to execute, wallet-friendly (a little steak goes a long way), and extremely adaptable for parties or busy nights.
“The cowboy butter turns simple steak into something party-worthy — rich, zippy, and dangerously easy to assemble.” — a quick tester review
How this recipe comes together
Step-by-step overview:
- Season and sear the flank steak briefly over high heat for a perfect medium-rare edge.
- Rest the meat so juices redistribute, then slice thinly against the grain.
- Whip together the cowboy butter while the steak rests.
- Toast slider buns and smear the butter on the bottom halves.
- Layer steak and fresh veggies, top the buns, and serve warm.
For a slightly different cook method that keeps the same flavor profile, try this guide to steak potato packets for inspiration: garlic butter steak potato packets.
What you’ll need
Ingredients (serves about 4, makes 8 sliders)
- 1 pound flank steak (thin, long cut) — skirt or flat iron can substitute
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 8 slider buns, split
- 1 cup shredded lettuce (iceberg or romaine)
- 1 medium tomato, sliced
- 1/2 red onion, thinly sliced
For the cowboy butter:
- 1/2 cup unsalted butter, softened to room temperature
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped (or green onion)
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
Notes and substitutions:
- Butter: use salted butter and reduce added salt if preferred. For dairy-free, substitute a vegan butter and omit Worcestershire (or use a vegan version).
- Herbs: dried herbs can work in a pinch (use about 1 teaspoon parsley and 1/2 teaspoon chives).
- Steak: flank is lean and slices well; if using ribeye or skirt, adjust cook time and rest accordingly.
Directions to follow
- Preheat a grill or a heavy skillet (cast iron preferred) over medium-high heat until hot.
- Rub the flank steak evenly with the olive oil and season both sides with salt and pepper.
- Place the steak on the hot grill or skillet. Cook 4–5 minutes per side for medium-rare (adjust time for thickness).
- Remove the steak and transfer to a cutting board. Tent loosely with foil and let rest 5–10 minutes.
- While the steak rests, make the cowboy butter: in a bowl, combine softened butter, parsley, chives, minced garlic, Worcestershire sauce, lemon juice, and smoked paprika. Mix until smooth and well-blended.
- Toast the slider buns cut-side down on the grill or in a skillet until lightly golden.
- Spread a generous layer of cowboy butter on the bottom half of each toasted bun.
- Slice the steak thinly across the grain. Arrange slices on the buttered bottoms.
- Top with shredded lettuce, a slice of tomato, and a few rings of red onion.
- Cap with the top bun and serve immediately while warm.
Best ways to enjoy it
Serving suggestions:
- Plate sliders on a wooden board with toothpicks for parties.
- Sides: crispy sweet potato fries, dill pickles, or a simple coleslaw balance the richness.
- Sauce pairing: a smoky aioli or chipotle mayo adds heat; for a lighter touch, offer lemon wedges to squeeze.
- Beverage pairings: a hoppy IPA or a fruity red like Zinfandel complements the beef and butter; iced tea or lemonade for non-alcoholic choices.
How to store & freeze
Keeping leftovers fresh:
- Refrigerator: Store assembled sliders for up to 24 hours, but they’re best within a few hours to avoid soggy buns. Store components separately (sliced steak in an airtight container up to 3 days; cowboy butter refrigerated up to 1 week).
- Freezing: Freeze cooked, sliced steak in airtight bags for up to 3 months. Defrost overnight in the fridge and reheat gently.
- Reheating: Warm sliced steak in a skillet with a splash of broth or in a 300°F oven until just warmed through (about 8–10 minutes). Re-toast buns before assembling to refresh texture.
- Food safety: Refrigerate perishable items within 2 hours; discard any cooked meat left out longer than that.
Tricks for success
Practical cooking tips:
- Rest is non-negotiable: resting lets juices redistribute so slices stay juicy rather than pooling on the cutting board.
- Slice thin and against the grain: this shortens the muscle fibers and makes the steak feel tender.
- Soften butter properly: room-temperature butter blends smoothly — microwave in 5–7 second bursts if short on time, but don’t melt it.
- Heat control: use a hot surface for a quick sear; overcooking flank steak makes it tough.
For another rich compound-butter idea with steak, I often test recipes like air fryer ribeye with blue cheese butter which uses a similar technique of finishing steaks with flavored butter.
Recipe variations
Creative twists to try:
- BBQ Cowboy: add 1 tablespoon of your favorite barbecue sauce to the cowboy butter for a sweet-smoky finish.
- Spicy Sliders: stir in 1/2 teaspoon cayenne or a spoonful of sriracha into the butter.
- Cheesy Melt: top the steak with a slice of sharp cheddar or pepper jack and briefly melt under a broiler before assembling.
- Veggie-forward: swap sliced portobello or marinated tofu for a vegetarian version; increase the garlic and lemon in the butter to punch up flavor.
- Mini open-faced: serve on toasted English muffin halves with a microgreens garnish for a brunch-ready variation.
Helpful answers
FAQ
Q: How long does this recipe take from start to finish?
A: Plan for about 25–30 minutes total: 10 minutes active prep (butter and veggies), 10 minutes cooking and resting for the steak, and a few minutes to toast and assemble.
Q: Can I use another cut of beef?
A: Yes. Sirloin, skirt, or flat iron work well. Thicker cuts like ribeye need slightly longer cooking and rest times; reduce heat to avoid over-charring.
Q: Is cowboy butter safe to make ahead?
A: Absolutely. Compound butter keeps in the fridge up to a week or frozen up to 3 months. Make a log, slice off rounds, and place on hot steak for a quick finish.
Q: How do I keep slider buns from getting soggy?
A: Toast the buns and spread the cowboy butter on the bottom half to create a moisture barrier. Assemble just before serving for the best texture.
Q: Can I make these dairy-free?
A: Substitute a high-quality vegan butter and use a vegan Worcestershire or a splash of soy sauce for umami. The flavor profile will be similar but slightly different in richness.
Conclusion
If you want additional takes on the cowboy butter slider idea or inspiration from other cooks, these posts are helpful reads: Cowboy Butter Steak Sliders – I Am Homesteader, Cowboy Butter Sliders – Over The Fire Cooking, and Cowboy Butter Steak Sliders – Bad Batch Baking.
Cowboy Butter Steak Sliders
Ingredients
Method
- Preheat a grill or a heavy skillet (cast iron preferred) over medium-high heat until hot.
- Rub the flank steak evenly with the olive oil and season both sides with salt and pepper.
- Place the steak on the hot grill or skillet. Cook 4–5 minutes per side for medium-rare (adjust time for thickness).
- Remove the steak and transfer to a cutting board. Tent loosely with foil and let rest for 5–10 minutes.
- While the steak rests, make the cowboy butter: in a bowl, combine softened butter, parsley, chives, minced garlic, Worcestershire sauce, lemon juice, and smoked paprika. Mix until smooth and well-blended.
- Toast the slider buns cut-side down on the grill or in a skillet until lightly golden.
- Spread a generous layer of cowboy butter on the bottom half of each toasted bun.
- Slice the steak thinly across the grain. Arrange slices on the buttered bottoms.
- Top with shredded lettuce, a slice of tomato, and a few rings of red onion.
- Cap with the top bun and serve immediately while warm.
