Honey Bourbon Steak Tips

Honey Bourbon Steak Tips

 

Honey Bourbon Steak Bites are seared in a cast iron pan until charred on the outside but still juicy on the inside. They are both sweet and salty with the wonderful flavor of bourbon. This is one of my favorite ways to cook steak for dinner.

Honey Bourbon Steak Tips

I like to use either filet mignon or ribeye for this recipe. Filet is good because it stays so tender and I love the flavor ribeye has due to its higher fat content.

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I add some mushrooms to the pan at the end and they really soak up the flavor of the steak juices.

Honey Bourbon Steak Tips

 

The steak is cut into bite-sized pieces and marinated in honey, brown sugar, garlic, bourbon, soy sauce, and Worcestershire sauce, plus some red pepper flakes for a little heat.

The sugar and honey helps the steak bites develop those caramelized brown spots on the outside, making it taste like steak candy.  🙂

Honey Bourbon Steak Tips

 

The sweetness of the honey and brown sugar is balanced with the saltiness of the soy sauce and Worcestershire sauce.

Cooking steak that has already been cut into bite-sized pieces makes the cooking process quick and easy. Plus there’s no need for steak knives.

Every time I serve steak, I’m woefully reminded of how precious few steak knives I own.

Honey Bourbon Steak Tips

 

Cooking the steak in a super hot cast iron pan helps the flavor really develop. A combination of vegetable oil and butter provides plenty of flavor and the oil will let you cook at a high temp without burning the butter.

Serve Honey Bourbon Steak Bites with a potato side like Melting Potatoes or Parmesan Crusted Ranch Potato Wedges.

Honey Bourbon Steak Tips

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Watch the short video below to see how easy this recipe is!

4.5 from 18 votes
Honey Bourbon Steak Tips
Honey Bourbon Steak Tips
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 

Honey Bourbon Steak Bites are seared in a cast iron pan until charred on the outside but still juicy on the inside. They are both sweet and salty with the wonderful flavor of bourbon. 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 552 kcal
Author: Christin Mahrlig
Ingredients
  • cup honey
  • ¼ cup packed light brown sugar
  • cup bourbon
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic minced
  • 2 pounds steak (rib-eye sirloin, or filet), cut into chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 1 (6-ounce) package mushrooms cut in quarters
Instructions
  1. In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours.
  2. Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
  3. Add steak. You will probably need to cook it in two batches because you don't want to crowd the pan. Cook until seared on all sides. Remove from pan. Add remaining butter to pan and cook mushrooms until browned.
Nutrition Facts
Honey Bourbon Steak Tips
Amount Per Serving
Calories 552
* Percent Daily Values are based on a 2000 calorie diet.

I like to use a cast iron pan for this recipe. 

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78 thoughts on “Honey Bourbon Steak Tips

  1. My boyfriend and I LOVE this recipe. I am still learning to cook but I’m trying to keep up because my mother is a “Southern Belle” and a wonderful cook (everything from scratch)!!! Definitely can’t wait to use this recipe to impress my soon to be mother in law.

  2. I’ve made this multiple times and am getting better it. I find it works best if you take the stake completely out of the marinade while putting it in the skillet. I then add the sauce back in with the mushrooms. My family wasn’t fond of the burbon so now I just add some beef broth instead.

  3. This was delicious but beware of burning the sugary marinade on your cast iron skillet. I cooked two batches. The heat may have been too high but I just spent 30 minutes scraping the rock-hard caramelized sugar off my pan after soaking overnight. (I might have been OK if I hadn’t cooked in two batches. The second batch was when the sugar really cooked on. )My formerly well seasoned pan is now in the oven getting the RE-seasoning treatment. Next time will be on a very hot grill instead.

      1. Depends on what you cook. If you do something like bacon or fried chicken..no. But when you do a steak or something, rinse, wipe, dry. Then I put the pan over a low flame to dry completely. When cool enough to handle, wipe a tsp of oil over the pan. I only reseason a couple of times per year.

        1. With a beautiful dish like this, I would normally put 1/4 Up or less into the hot cast iron todeglaze the pan. Not only will the cast iron be easier but you can incorporate the resulting sauce into the fluids you already have.

  4. Making this tonight with broccoli 🥦 and white rice 🍚 can’t wait to see how it turns out since I didn’t have soy sauce. But sounds yummy 😋 can’t wait for dinner!!

  5. Hi! I thought I had soy sauce but I’m all out! Is it okay to leave out of this recipe? And is it okay to make this with beef tips instead of steak?

    I’m making this for our anniversary dinner tonight as a surprise so I hope to hear from you soon! 🙂

  6. The mushrooms were yummy but honestly the meat was a little too sweet for us. The dish was expensive to make and did look beautiful, but for our family not a repeat. Im sorry.

  7. This was fantastic, wouldn’t change anything. I also used the marinade with one tbs cornstarch to make a gravy, and poured it over the top. The gravey, meat and mushrooms over rice, Perfect!

  8. For those wanting non-alcohol bourbon, remember when used in cooking the alcohol dissipates leaving only the flavor. Also, bourbon flavoring is readily available for the flavor without alcohol.

  9. This may sound like a silly question but I have never cooked with a cast iron pan before. I know they can be used in the oven and on the stove top. For this particular dish, did you use the stove top?

  10. Sounds fantastic. Do you dump the marinade in with the steak when searing or just the steak? I would think that it would be hard to get a good sear with the marinade in there.

  11. Made this for dinner tonite. I didn’t change anything except adding a little cornstarch to all the extra marinade while cooking it to make it a little thicker. Family loves it. They ate it over white rice. Wouldn’t change a thing. They want me to make it again. Successful dinner idea.

  12. Everyone needs a cast iron pan. You can find one at a thrift shop. Don’t be afraid if it’s rusty. Hot soapy water and a plastic mesh pad will get that off quickly. Don’t soak it in the hot water!!! Rinse and dry over a warm burner. When dry rub well with good shortening, no salt, and heat in the oven for a few minutes, maybe 2. Remove and wipe with a thick pad of paper towels. Make old-fashioned corn bread for the birds if you are hesitant to eat your first bread in the skillet. I used mine first time. I’m afraid the birds didn’t get the bread

  13. I love honey, I love bourbon, and I love steak – so I had high hopes for this recipe. However, as much as I wanted to like it, I just wasn’t working for me. It was way too sweet. I may try it again one day with less brown sugar and no honey. I liked the idea of being able to cook steak tips on the stove top.

  14. Wow,did these for supper.Started them in th marinade early and doubled the garlic.I also used tri tip loin strips and to me the texture and chew was perfect.Am thinking this would be a great hot appatizer.Thanks so much ditto from my husband.

  15. Teryaki with ginger and garlic and pineapple juice and brownsugar better marinade, if that lady didnt like this with bourbon.

  16. I’m not a drinker and I want to try the honey bourbon steak tips. What can I substitute for the bourbon or just drop it all together?

  17. Looks amazing, I’ll be trying it out this evening with some Mule Deer and Antelope stks. They have been in the marinade since 6;30 this morning. I wanna try a chopped green onion and maybe some sesame seeds to give it a finish. Cant wait.

  18. Goodness as good this title sounded in addition to the picture, I was anticipating it was going to be
    waaaaaaaay harder than it is. What a delightful surprise. I have a friend who loves steak and is always cooking me something wonderful. What a fab way to reciprocate. It looks fancy. It tastes fancy. It is fancy. But it’s easy!!!!!!!!!!!!

  19. What a treat this is! It’s the kind of thing I like to make for my husband for Valentine’s Day dinner at home. The honey bourbon sounds amazing and I love how easy it is. I’m so glad I have a cast iron pan. Have a great week!

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