Buttery Steak Slider Buns (Print Version)

# Ingredients:

→ FOR THE SLIDERS

01 - 9 slider buns
02 - 3 sweet onions, sliced thin
03 - Neutral oil, as required
04 - Fresh ground black pepper, adjusted to taste
05 - Kosher salt, seasoned to taste
06 - 3/4 pound havarti cheese, sliced
07 - 1 1/2 pounds boneless steak, like ribeye filet or sirloin

→ FOR THE COWBOY BUTTER

08 - 4 cloves garlic, finely chopped
09 - 1 stick butter, unsalted and soft
10 - Zest and juice from 1/2 lemon
11 - 1 tablespoon dijon mustard
12 - A teaspoon of paprika
13 - Half a teaspoon each of dry thyme and cayenne pepper
14 - 1 teaspoon chili flakes
15 - 2 tablespoons fresh parsley, finely chopped
16 - 1 tablespoon chopped chives
17 - Salt and pepper, adjusted to personal taste

# Instructions:

01 - Get rid of any extra fat or silver skin on the steaks. Coat lightly in oil, then sprinkle generously with salt and fresh pepper on all sides. Use more seasoning if they're thick cuts.
02 - Wrap them tightly in plastic wrap and put them in the fridge for a while to soak in the seasoning.
03 - Heat butter in a small pot over low heat, stirring constantly. Gradually mix in garlic, lemon zest and juice, mustard, and all the dry spices.
04 - Take off the heat before stirring in fresh parsley and chives. Adjust salt and pepper if needed. Set a small amount aside for grilling, and save the rest for the buns later.
05 - Heat the grill to medium-high, leaving a cooler area for indirect heat. Take the steaks out of the fridge and leave them at room temperature for 30 minutes.
06 - Sear steaks over direct flames for 2-3 minutes per side without burning them. If flames get too high, move the steaks to the cooler section. Baste both sides with cowboy butter while grilling. Shift to indirect heat after 5-6 minutes to finish cooking to your desired doneness.
07 - Place the steaks on a plate, cover lightly with foil, and let them sit for 10 minutes before cutting.
08 - Melt a few tablespoons of butter in a skillet placed on the grill over direct heat. Toss in the onion slices and cook for about 15 minutes, stirring now and then, until soft and caramelized.
09 - Set your oven to broil and line a baking sheet with parchment paper.
10 - Split open the buns, coat both sides with cowboy butter, and layer havarti cheese on each half. Add the grilled onions to the bottom buns.
11 - Lay a few strips of steak on each bottom bun. Broil for 1-2 minutes until the cheese melts a bit, then place the top bun over. Cut and dig in!

# Notes:

01 - CAST IRON SKILLET: For this part, you'll need avocado oil because it handles heat better. Add this to the list of items you'll need.
02 - Wait 30 minutes for the steaks to reach room temperature before drying with paper towels. Then sprinkle with salt and pepper.
03 - In your hot skillet (1-2 tbsp of avocado oil, medium-high), wait until the oil shimmers before adding steaks.
04 - Lay your steaks in carefully, leaving space between them. Cook untouched for 4 minutes, then flip and cook the other side for another 4.
05 - Lower the heat to medium-low and add some cowboy butter. Tilt the skillet and spoon melted butter over the steaks, repeating until they're done. Don't forget, the steaks keep cooking a few degrees even after coming off the heat.
06 - After cooking, let the meat relax on a plate or cutting board for 5 minutes. Slice or serve them right away, drizzling the butter and herbs from the skillet over top.

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