Buttery Steak Onion Buns (Print Version)

# Ingredients:

→ FOR THE SLIDERS

01 - 9 small burger buns
02 - About 1 1/2 pounds of boneless steak like ribeye, filet, or sirloin
03 - A neutral oil (use as needed)
04 - Havarti cheese, sliced (around 3/4 pound)
05 - Sweet onions (3), thinly sliced
06 - Kosher salt, to season
07 - Cracked black pepper, as much as you like

→ FOR THE COWBOY BUTTER

08 - A stick of softened unsalted butter
09 - 4 minced garlic cloves
10 - Zest and juice from half a lemon
11 - Dijon mustard (about 1 tablespoon)
12 - Paprika (1 teaspoon)
13 - 1/2 a teaspoon of cayenne pepper
14 - 1/2 teaspoon of dried thyme
15 - 1 teaspoon of red chili flakes
16 - Chopped fresh chives, about 1 tablespoon
17 - About 2 tablespoons of minced parsley
18 - Kosher salt and black pepper, to your taste

# Instructions:

01 - Cut away any excess fat or silver skin from the steak, if there's any. Coat them in oil and rub all over with salt and cracked black pepper. Use more seasoning if the steaks are thick.
02 - Wrap them up tightly in plastic wrap and stash them in the fridge for a few hours so the flavors soak in.
03 - Melt butter in a pan on low. Stir in the lemon zest, juice, garlic, mustard, and all the spices as it heats.
04 - Take the pan off the heat and mix in the parsley and chives. Season it to your liking with salt and pepper. Scoop out a bit for brushing on the steaks, and save the rest to spread on the buns.
05 - Heat the grill to about medium-high. Make sure there's a cooler indirect heat area. Pull the steaks out of the fridge and let them sit out at room temp for half an hour.
06 - Grill them over direct heat, flipping after 2-3 minutes. Keep an eye out for flames—if they flare up, move the steak to the cooler grill zone until it calms down. Baste the steaks with cowboy butter as they cook. After about 5-6 minutes total, move them to indirect heat to finish cooking to your preferred doneness.
07 - Take the steaks off the heat. Cover lightly with foil and let them sit for 10 minutes before slicing them up.
08 - Put a cast iron pan on the grill over direct flames. Toss in a couple tablespoons of butter and, once it melts, drop in the onions. Stir every so often and let them cook until golden brown and sweet—about 15 minutes.
09 - Set your oven to broil mode and lay out a parchment-lined baking tray.
10 - Separate the buns and slather them with all the leftover cowboy butter. Pile Havarti cheese onto both tops and bottoms. Add the grilled onions onto the bottoms.
11 - Put a few steak slices on each bottom bun. Broil for just 1-2 minutes till the cheese melts. Cap each slider with the bun tops. Slice them up and enjoy!

# Notes:

01 - AVOIDING SMOKE: Use avocado oil, which works better at high heat, especially when using a cast iron pan.
02 - Bring the steaks to room temp for 30 minutes, pat them dry, then sprinkle with salt and pepper.
03 - Heat 1-2 tablespoons of avocado oil in the skillet until you get that shimmering look—then it's ready!
04 - Place the steaks in the pan and sear for 4 minutes without moving them. Flip with tongs and give it another 4 minutes on the other side.
05 - Turn the heat lower, spoon cowboy butter over the top, and keep basting until the steak hits your preferred temp. Remember, the temp will keep climbing around 5 degrees as it rests.
06 - Move the sizzling steaks off the heat onto a cutting board or plate. Let them rest for 5 minutes, then slice thin and serve with any butter or hot juices from the skillet.

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