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.

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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4.67 from 3 votes
Honey Bourbon Steak Tips
Honey Bourbon Steak Tips
Prep Time
2 hr
Cook Time
20 mins
Total Time
2 hr 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
  • 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
  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.

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

More Steak Recipes

Margarita Steaks - juicy rib-eyes marinated in tequila, lime, and triple sec.

Grilled Margarita Steak

Super flavorful and moist Grilled Marinated London Broil

London Broil

Disclosure: This post contains affiliate links.

46 thoughts on “Honey Bourbon Steak Tips

  1. 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?

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

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

  8. 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?

  9. 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.

  10. 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!!!!!!!!!!!!

  11. 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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