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Tri-tip cowboy butter sliders piled on a silver oval platter, showing juicy beef, melted cheese, and herb-glazed buns

Tri-Tip Cowboy Butter Sliders

These tri-tip cowboy butter sliders stack two-zone grilled tri-tip, caramelized onions, arugula, chipotle mayo, and Colby Jack on King's Hawaiian pretzel slider buns, all brushed with homemade cowboy butter.
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Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Appetizer, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Tri-Tip
  • 2-3 lb tri-tip roast
  • 2 tbsp olive oil
  • 2 tbsp steak seasoning your favorite
For the Cowboy Butter
  • 1 cup unsalted butter, softened 2 sticks
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp Dijon mustard
  • 1 lemon, zested
  • 2 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1/2-1 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Sautéed Onions
  • 2 large yellow onions, thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt a pinch
For the Sliders
  • 1 package King's Hawaiian Pretzel Slider Buns
  • 1/2 cup chipotle mayo
  • 2 cups arugula
  • 8 slices Colby Jack cheese
  • extra cowboy butter for serving

Equipment

  • Grill
  • Skillet
  • Instant-Read Thermometer
  • Basting brush

Method
 

Grill & Prep
  1. Preheat your grill for two-zone cooking, with one side hot for searing and one side set up for indirect heat. Slather the tri-tip with olive oil and season generously with steak seasoning.
  2. Sear the tri-tip over the hot side until a crust develops on all sides. Move it to the indirect side and cook until it reaches 130°F internal for medium-rare. Rest for 10 minutes, then slice thinly against the grain.
  3. While the tri-tip cooks, combine the softened butter, garlic, parsley, chives, Dijon mustard, lemon zest, lemon juice, smoked paprika, cayenne, salt, and black pepper. Mix until combined. Melt about half for brushing and reserve the rest for serving.
  4. Heat the butter and olive oil in a skillet over medium heat. Add the onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until soft and golden brown.
Assemble & Serve
  1. Spread chipotle mayo across the bottom buns. Layer on arugula, then the caramelized onions, then the sliced tri-tip. Brush the meat with melted cowboy butter, top with Colby Jack cheese and the top buns, then brush the bun tops with more melted cowboy butter.
  2. Place the assembled sliders back on the grill over indirect heat for 3-5 minutes, until the cheese is melted and the buns are warm and lightly toasted. Separate and serve immediately with extra cowboy butter on the side for dipping.

Notes

Slice Against the Grain: Tri-tip has two grain directions. Cut the roast in half where the grain changes, then slice each half thinly across its own grain for tender bites.
Two-Zone Grilling: Sear over the hot zone (450-500°F), then finish on the indirect side (325-350°F) so the inside reaches temperature without burning the crust.
Doneness: 130°F is medium-rare for whole-muscle beef. The USDA recommends 145°F, so cook to your comfort level. Carryover during the 10-minute rest adds a few degrees.
Reserve Half the Butter: Melt half the cowboy butter for brushing the meat and buns, and keep the rest softened for dipping at the table.
Low and Slow Onions: Caramelize the onions over medium heat for 20-25 minutes. High heat burns them before they turn sweet and golden.

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