Trim excess fat and silver skin if needed. Rub with oil and season your steaks well on all sides with kosher salt and freshly cracked black pepper.

Wrap steaks in plastic wrap and place in the fridge for a few hours for optimum seasoning penetration.

In a saucepan over low heat, melt the butter and whisk continually. Add lemon juice and zest, garlic, dijon, and dry seasonings.

Remove from heat and add chives and fresh parsley. Salt and pepper to taste.

Spoon out a few tablespoons into a small bowl for use on the steaks as they grill.

Set aside the remaining butter for slider buns.

Preheat grill to medium-high with an indirect heat zone. Remove steaks from the fridge and allow them to rest at room temp for 30 minutes.

Cook steaks over direct heat for about 2-3 minutes per side, being sure not to char them.

Brush both sides with cowboy butter as they cook. After 5-6 minutes of total cook time, move the steaks to indirect heat until desired temperature is reached.

Remove and allow steaks to rest on a plate with tented foil for 10 minutes before slicing.

Place a cast iron skillet on the grill over direct heat. Add a few tablespoons of butter into the skillet, once it melts add the sliced onions.

Allow onions to cook until caramelized, stirring occasionally, about 15 minutes.

Pre-heat oven to broil. Line a baking sheet with parchment paper.

Separate the sliders and brush the inside of the slider buns with all remaining cowboy butter.

Add the havarti cheese to the top and bottom buns then add the grilled onions to the bottom buns.

Place a few strips of sliced steak per bottom slider. Broil for 1-2 minutes or until cheese begins to melt.

Place the top sliders over the steak, slice and enjoy!