Super Bowl Sunday is one of my favorite casual holidays — a chance to gather with friends and family, watch the game, and most importantly, make great food. These Rib-Eye Sliders with Garlic Parmesan Cream Sauce are my go-to for a crowd. They deliver a little gourmet indulgence in an easy, hand-held bite. Perfectly snackable, they satisfy a steak craving while still leaving room for other party favorites like corn dip, buffalo dip, brisket mac & cheese sliders, and desserts.
Steak can seem intimidating, especially because it’s expensive and you want it to turn out well. In my experience the best results come from keeping things simple. Overthinking techniques for the “perfect steak” often makes it harder. Focus on a few core principles and you’ll have delicious steaks every time:
SEASON SIMPLY WITH KOSHER SALT, PEPPER, OLIVE OIL
USE A CAST IRON SKILLET
SEAR THEN BROIL
NEVER, EVER PIERCE THE STEAK
ALLOW IT TO REST BEFORE CUTTING
That’s it — no complicated tricks, just reliable steps that produce a great crust and juicy interior.
HOW TO GRILL PERFECT STEAKS ON CHARCOAL GRILL
If you prefer to grill, this method translates easily. Use a hot grill and either cook the steaks directly on the rack or set a cast-iron skillet on the grill surface. Brush steaks with oil and season generously with salt and pepper. Grill the steaks until they develop a golden-brown sear with some char, about 4–5 minutes per side for medium-rare, adjusting time for your preferred doneness. Aim for an internal temperature of about 135°F for medium-rare, 140°F for medium, and 150°F for medium-well.
For more party inspiration, try other crowd-pleasing recipes and sides to round out your menu. Enjoy these sliders and don’t forget to share any questions or feedback in the comments.
Rib Eye Sliders with Garlic Parmesan Cream Sauce
Pin
Ingredients
- 2 – Boneless Rib-Eye Steaks 1–1¼ inch thick, brought to room temperature
- kosher salt
- fresh cracked pepper
- pepper-crusted thick-cut bacon about 8 slices
- green leafy lettuce
Garlic Parmesan Cream Sauce
- 1/4 cup butter
- 4 garlic cloves grated (add 1–2 more if cloves are small)
- 1 tablespoon all-purpose flour
- 1 cup beef stock more as needed
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream more as needed
- 2/3 cup freshly grated Romano or Parmesan
- 1 ounce cream cheese at room temperature
- Kosher salt and freshly ground black pepper to taste
Instructions
Garlic Parmesan Sauce
-
Melt butter in a saucepan over medium heat. Add grated garlic and cook until fragrant, about 1 minute, stirring frequently. Whisk in the flour and cook 1–2 minutes, stirring constantly.
-
Slowly whisk in the beef stock, add dried basil and oregano, and cook a few more minutes. Add the heavy cream gradually, then stir in the grated Romano or Parmesan and the cream cheese until melted and smooth. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside while you prepare the steaks.
Steak, Bacon & Assembly
-
Preheat the oven to broil. Place a cast-iron or oven-safe skillet on the top rack, about 6 inches from the broiler, to heat.
-
Trim the rib-eyes as needed, pat them dry, and rub both sides with olive oil. Season liberally with kosher salt and fresh cracked pepper.
-
Carefully remove the hot skillet from the oven and set it on the stove over medium-high heat. Add the steaks and leave them undisturbed until a dark crust forms, about 1.5 minutes. Flip with tongs and brown the other side.
-
Return the skillet to the broiler and cook to your preferred doneness: roughly 4–5 minutes for medium-rare, 5–6 minutes for medium, or 6–7 minutes for medium-well. Remove the steaks and let them rest untouched for 5 minutes. Do not pierce the steak while cooking or resting to keep the juices inside.
-
While the steak rests, use the same skillet over medium heat to cook the bacon until it reaches your desired crispness. Remove excess bacon fat, then toast the slider buns cut-side down in the skillet over medium-low heat.
-
Assemble each slider starting with a piece of lettuce, a dollop of the garlic Parmesan sauce, sliced steak, bacon, and a little more sauce on top. Serve immediately.
Notes
If you prefer, substitute rib-eye with petite filet, strip steak, or another favorite cut.