Better Than Burgers: Cowboy Butter Steak Sliders Are a GAME CHANGER
I got the idea for this recipe from Over the Fire Cooking. I knew we could give this a Galley of the Sun twist and have a real crowd pleaser!
Things to know:
Why are they called sliders?
One theory is the term “sliders” originated on U.S. Navy ships where burgers are said to be so greasy that they slide down the gullet. Another theory is that the term refers to burgers sliding on grills as ships pitch and roll. A slider is a small sandwich, typically a miniature hamburger, served on a small bun, but the term can also refer to any small sandwich or a category of snack foods high in sugar, fat, and simple carbs that are easy to overeat. A third theory is the name originated from the greasy mini-burgers at White Castle that would “slide” down easily, and they are popular as appetizers or party food, with variations including chicken, pulled pork, or even vegetarian options
What is the best cut of steak for steak sliders?
For the steak, I used beef tenderloin, which is a tender and juicy cut of steak. Ribeye, flank steak, or a beef sirloin could also be used.
How to use cowboy butter with steak?
Just melt gently in a microwave or in a little saucepan then serve it in a bowl to spoon over steak or dip pieces in. To make a log form ie compound butter, just roll the butter up in cling wrap to form a log and refrigerate until firm. Then cut slices on an as-need basis and place it on hot steak to melt.
Why is it called cowboy butter?
The name comes from the rustic, bold, and no-fuss nature of the recipe. Cowboys of the past relied on simple ingredients: garlic, spices, butter, and herbs, which were easy to carry, store, and use outdoors.
Ingredients
STEAK:
6-8 Filets (beef tenderloin steaks)
Cattleman’s Grill Road House Rub
COWBOY BUTTER:
4 sticks unsalted butter melted
4 T minced garlic
4 T dijon mustard (We used Zatarain’s Creole Mustard)
2 T Spiceology’s Vampire Killer
3 T chopped parsley
2 T red chile flakes (we used Flatiron Pepper Co’s Dark and Smoky Pepper flakes)
2 t lemon juice
CARAMELIZED ONIONS:
2 large sliced sweet onions
4 T beef tallow
1/4 cup whisky
kosher salt to taste
SLIDERS:
2 packages of King Hawaiian Slider Rolls
16-20 smoked gouda cheese slices
melted butter as needed
1. In a cast iron skillet on medium heat, melt beef tallow in the skillet and add your thinly sliced white onions and whisky.
2. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. When the onions are done, pull off and keep warm.
3. Next, add all the ingredients for your cowboy butter to a bowl and mix. Set to the side until ready to use.
4. Slather your steaks with oil and season with your favorite steak rub. Set in the fridge until ready to cook.
5. Preheat a grill to medium-high heat (about 375F) for two zone indirect cooking.
6. Add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, top with a little of the cowboy butter and pull off to let rest for 10 minutes.
7. Add the bottom side of your slider buns into a foil bin or cooking safe skillet.
8. Add a layer of cheese, sliced steaks, caramelized onions and finish with a layer of more sliced cheese plus the top part of the buns.
9. Gently spread a little cowboy butter over the top of the rolls.
10. Get your grill to a two zone medium high heat (around 350-375F) for indirect cooking.
11. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.
12. Slice up your sliders and serve with the cowboy butter for dipping. ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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