
Onion Butter Steak Sliders

Onion Butter Steak Sliders
Servings
4-6
Prep Time
10 minutes
Cook Time
10-15 minutes
This deceptively simple sandwich is all about deeply charred slices of ribeye steak, and the seductive flavor of our new Onion Butter seasoning (chances are, the aroma will transport you to a steakhouse). For the best results, make sure the cast iron skillet is hot before you add the meat (if you’re not sure, add a drop of water to the pan; if it sizzles and evaporates on contact, you’re ready to cook). Then, add the steak in an even layer and resist stirring it for 2-3 minutes, so the meat has time to develop a deep char. Once the steak is browned, a luxurious coating of lime butter (along with Provolone and a crackly, toasted baguette) create the ultimate steak lover’s slider.

Ingredients
2 Ribeye steaks (1- to 1 ¼-inch thick)
-
2 teaspoons Onion Butter Seasoning
1 garlic clove, minced
Juice of ½ lime, plus more to taste
3 tablespoons unsalted butter
1 baguette
4-5 slices Provolone cheese
Directions
Slice the ribeyes into ½-inch strips and place them in a bowl. Top with meat with the Onion Butter seasoning and garlic and toss well to combine. Set the meat aside to marinate at room temperature while you prepare the grill (meat can also be refrigerated for up to 8 hours, remove from fridge 1 hour before cooking).
Prepare a charcoal grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a thin gray ash, clean the grill. Place a cast iron skillet over direct heat for 5 minutes. Place the steak in the skillet in an even layer, and resist stirring for 2-3 minutes (rotate skillet around heat if needed) to establish a deeply browned char. Use tongs to flip the meat and continue to sear, stirring occasionally (allowing the meat to crisp up before flipping), until all sides are browned. Add the butter and fresh lime juice, stir until the butter is melted and the meat is coated, and then remove the skillet from heat.
Slice the baguettes in half horizontally and toast each half on the grill. To assemble the sandwiches, top the bottom portion of the baguette with the sliced steak, and then spoon the lime butter over the steak Top the meat with slices of cheese and the remaining baguette, half and use your hands to gently smoosh the sandwich to meld the ingredients. Slice the baguette into slider-sized sandwiches and serve immediately.
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