In a small bowl, combine melted unsalted butter, minced garlic, chopped parsley, Dijon mustard, red pepper flakes, lemon juice, paprika, salt, and black pepper. Mix well and set aside.

Pat the steak dry with paper towels and generously season both sides with salt and pepper.

Heat olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes on each side. Transfer to a cutting board and let it rest for 5-10 minutes.

Toast the slider buns in the same skillet, cut side down, for 2-3 minutes until golden brown.

Slice the rested steak against the grain into thin pieces. Layer the sliced steak on the bottom half of each slider bun and spoon cowboy butter over the steak.

Cap each slider with the top bun, serve immediately, and enjoy!