Why Everyone Is Talking About These Sliders?

How do you make the best slider you've ever had? I think I found it and it is the cowboy butter steak sliders. So one of the best things that makes an incredible slider is onions and the only way to make good onions is caramelized onions. It's going to take the longest part of all of it so we're going to prep that first. So I have two yellow onions. I like yellow because they're sweet and they're not as sharp as white but you can totally use white whatever is easier to find. Let's slice it down the root even though that's against the rules and then we're going to chop it up really fine and then we're going to throw it into the bowl. I highly recommend slicing up more onions than you actually need because they're going to break down a ton. They have so much water in them you'll be surprised how little onion is left in volume once these guys start breaking down. So we got our onions put it to a bowl put it to the side. One time I did a catering event way too early in my career but we had to slice onions for 300 people and I couldn't fall asleep that night because I was crying while I was sleeping. It was terrible. All right the onions are done. The crying is over but now let's go and get the grill set up. We'll get it prepped. We're going to throw those on. They take about 45 minutes to do really good caramelized onions. You can cook pretty much any cut of steak that you want. I like cooking fillets though because they're a little thicker and they're really tender so when you bite into that slider it's going to fall apart. So today I'm going to keep the seasoning relatively simple. We're just going to do an oil binder that's going to help increase the smoke point so that they don't burn as quickly. You could tie these guys up so you can keep a better shape on your fillets but I'm not going to do that because I don't really care and I don't really want to waste time. We're going to season these guys up and get going. So I snagged these at my local grocery store. Make sure to season all sides of the beef. Honestly this is all you want. I want it completely covered and coated. You could do this the night before too. You could dry brine these in the fridge with salt and then add a little bit of oil. Let's go and check on our fire. That's cast iron. I don't know what I wanted to do with that shot. Part two. Let's preheat the cast iron. That was a little less aggressive. This is the fire grill. You can go and order it right now if you click the link in my description. Very excited about this. This is my own grill. So we got a Santa Maria attachment. It's going to be super dope for cooking our caramelized onions because a lot of grills you can't raise and lower the grate and you can't control the actual temperature that you're cooking at. Well with this one you can. So we're gonna get this pan super hot. We're gonna add a little bit of oil and sear them off for just a second and then raise it up and we can cook over a medium to medium low and that's gonna help it from burning but still give us that deep rich caramelized flavor and color. You can already see it's starting to caramelize a little bit. Getting some color. Seasoning wise I'm keeping it very simple. Salt, pepper, garlic. I actually like to add it in closer to the end just because I think it keeps on to the onions. I think the longer it sits in the salt the more salty the onions will be but I could just be making that up. So we're gonna add that in at the end. These should take about 45 minutes to cook. If you want to do it even longer it will just add more flavor. Just make sure to lower that heat. We're gonna raise this up real quick and we're gonna let it rip. We'll see you in 45 minutes. All right so we've had these guys caramelizing for actually a little over an hour. They have a really nice brown color that I'm looking for. You can go darker than this if you want but I feel pretty good with what I got right now. Like I was saying about the seasoning I'm gonna add some salt, pepper, and garlic just right here right at the end. Mix that all up. If you remember how many onions we had literally was like flowing out of this skillet. I thought I needed a bigger skillet. Onions just reduce so much. These guys are ready to go. I'm gonna pull these off and we're gonna start grilling. Smells incredible. All right so we have our seasoned fillets that are ready to go. Get the grill ripping hot. I'm gonna sear it off. I recommend if you don't have a Santa Maria like I do, do two zone methods. So what that would be is having one side that's really hot and one side that's cool. I'm shooting for about 115 to 117 degrees internal. That should rest for a couple of minutes and should rise to about 120 to 125. So that will be about medium rare. I like to add a little bit of oil just on top. Helps to get an even nicer crust. I don't believe in grill marks as being the test for like a good steak. I think a crust is what makes it incredible. If you don't have like a little char in your steak I don't feel like you're doing it right. I like to undercook fillets because they don't actually have as much fat. This small guy right here is completely done. I'm gonna set him to the side. This guy's probably the next one and then this big boy will be last. Number two is done. Last guy is done. So let's make cowboy butter. Fun fact, I have no idea why it's called cowboy butter but I've made it so many times. This is my favorite variation of it. I'm gonna start with garlic. All right and then to save time I'm gonna add in my parsley now. That way I can continue to chop the garlic and I can chop up my parsley. I tend to use Italian flat leaf. You can use curly if you like but you can also make some fun variations of cowboy butter. So you can do cilantro, you can add in scallions and chives and all that kind of fun stuff. We're actually gonna do one today that's a little different than my traditional cowboy butter. We're gonna smoke it. One of my friends, Salva Lacosina, based in Argentina. Salva, he made a smoked chimichurri and so I tried it and I was obsessed with it and I decided I need him to do that with cowboy butter. I made it just a couple months later and I smoked it and the fun way to smoke it is we're gonna take one of the coals from the fire, drop it in, it's gonna smoke into that fat. We're gonna let it sit for about five to ten minutes. It's incredible. I'm gonna add this into a mason jar but you can also add it to a bowl or whatever you like. I'm gonna take half of a lemon. I'm gonna roll it so we can break down some of the fibers in there and we can get a little more juicy. Dijon mustard. So we have some Spiceology red chili flakes. I personally like to use red chili flakes. You can use cayenne though if you like. We just melted down some unsalted butter. I personally prefer to use unsalted so that we can control the salt levels that we're looking for. I'm gonna drop that in. This is cowboy butter. We have this ready to go and now this is my favorite part of making smoked cowboy butter. I have an ash white coal from the grill. It has a bunch of ash on the outside so we don't want any of that ash so I'm gonna blow that off really quick. I'm gonna drop it in and then I have the cap. I'm gonna cover it really quick and then I'm gonna flip it over. That way it sinks all the way to the bottom. I'm gonna let it sit for just a couple of minutes and while it's smoking we're gonna slice up our steaks. We're gonna start building our sliders and then add some of this smoked cowboy butter. Let's crack this open. So definitely don't want to eat with the charcoal in so we're gonna take that out and just like that we have our smoked cowboy butter. All right so I have a greased down foil bin. I like to add a little bit of oil on the bottom so it doesn't have the bottom of the slider roll stick. So we have some king's hawaiian sweet slider rolls. First thing that's gonna go down is some swiss cheese. I like putting the cheese on the bottom because it kind of protects the bread from getting too soggy. All of our steak. We're gonna add some of the cowboy butter inside. Onions. Try and spread them out as much as you can. Then we're gonna do another round of cheese because two things you can never have too much of. Too much cheese and too much butter. And then last but not least I'm gonna take some of this cowboy butter and brush the top. All right let's throw this in the oven. All right so I just pulled this out of the oven. You can see it's kind of hard on top but they're crispy golden brown. Look at that. Onions, steak, more cheese and cheese and butter. I don't think it gets much better than this. This is one of my favorite sliders to make. Probably the best variation of sliders that you can make. This is all butter and fat. Oh my word. That is so good. It's rich. The tanginess from the onions, the butter, the steak. These are incredible. You do not need the butter dip but if you want to piss off your cardiologist, I would add the butter dip. That is so freaking delicious. Thank you guys for joining. Like and subscribe. Make sure to leave a comment. These are some of the best sliders I've ever had. You can go and find the recipe for all of it in the link in the description. All right cheers.