Honey Bourbon Steak Tips

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Honey Bourbon Steak Tips 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 on a plate.

Type of Steak to Use

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. A less expensive choice is sirloin.

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


Steak Marinade

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.  🙂

You can use any bourbon that you like. My favorite bourbon to cook with is Maker’s Mark. It has a nice smooth flavor.


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.

Steak Bites with Mushrooms on a plate.


What Type of Pan to Use?

A well-seasoned cast iron pan is best for getting a good sear on the steak.

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.

Honey Bourbon Steak Tips Recipe Tips:

Brandy can be used instead of bourbon.

I like the sweetness of this recipe but some people find it too sweet. Cut the honey and sugar back a little to make it less sweet.

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


Steak Tips on plate and bottle of bourbon.

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

Honey Bourbon Steak Tips on a plate.

Honey Bourbon Steak Tips

Course: Dinner, Main Course
Cuisine: American
Keyword: bourbon, cast iron
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4
Calories: 552kcal
Author: Christin Mahrlig
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. 
Print Recipe


  • 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 cut into chunks Rib-eye, sirloin, or fillet
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 1 (6-ounce) package mushrooms cut in quarters


  • 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.
  • Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
  • 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.


Calories: 552kcal

Originally published January 30, 2016.

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

Honey Bourbon Steak Tips on a plate.

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.

95 thoughts on “Honey Bourbon Steak Tips

  1. I’m the chef for all of the fishing trips we go on.
    I make the Steaks Tip every time we go. a huge
    hit. Use brandy instead of bourbon. Works fine.

  2. I found this far too sweet. I added salt to the mushrooms and sprinkled sea salt over top of all to make it ok to eat. I normally never add salt to my food. Won’t make it again. But sounded interesting so worth the try. Guess I like my meat far more savory.

  3. One of our favs. I serve it over jasmine rice with fresh green beans, bacon, and onions. Dont expect leftovers with this one!!

  4. This recipe is awesome. We love bourbon, so all things cooked with are wonderful, I made bourbon fudge on top of bourbon brownies for Christmas, a huge hit even with non drinkers. We are having this with AuGrauten potatoes. Yum dinner is smelling great and I am a lucky woman as my husband is the cook.

  5. January, 2018
    I’ve been looking for a good recipe to try out my new cast iron pan. This really does need the cast iron pan to get the ideal crust on the meat pieces. I agree that it is a bit expensive because you need good beef, but for my family of 7, it worked out to less than $3.00 a person & you couldn’t eat the same out for that price. We all agreed that it was a keeper, but we felt it was too sweet. Next time I will 1/2 the sweets. I think you do need the flavors that the honey & brown sugar add, tho. The mushroom eaters in my family loved their flavor & requested that I add more next time. I added a vegetable & simple tossed salad & had barely enough left for my daughter to take for lunch the next day!

  6. Just wanted to say that this wayyy too sweet I would cut the honey and sugar in half or more than that. You can’t taste the heat either. And good luck getting all of that off of the bottom of your cast iron skillet. I would use a different pan.

  7. How can I fix this to serve as an appetizer, and keep warm in a slow cooker or instant pot. I don’t want the meat to dry or be over cooked.

  8. 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.

    1. I marinated it over nite one time and the bourbon in it was very strong!! Almost got drunk eating dinner. I do it now for 2 hours tops and its perfect

  9. 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.

  10. 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.

          1. Yes, exactly. I used cast iron and had reserved a bit of the marinade before putting in the meat. So I used it to deglaze the pan with a little water and salt also.

  11. 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!!

  12. 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! 🙂

  13. 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.

  14. 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!

  15. 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.

  16. 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?

  17. 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.

    1. Jus the steak Ron. One reader commented that they add a little cornstarch to the marinade and cook it in a saucepan to thicken and serve it with the steak. I think that is a great idea.

  18. 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.

  19. Made this tonight. What a hit! Even my non-mushroom-loving son liked it. Amazing flavor. I will definitely make this again

  20. 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

  21. 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.

    1. Agreed, way too swee & adds a lot of calories to a protein dish. (Though I’m sure kids will love it).

      But putting in honey AND brown sugar??

      Yikes… Next time I’ll cut their proportions in half, or drop one of them.

      But I like the suprising flavor that bourbon adds to meat in marinades.

  22. 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.

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

  24. 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?

  25. Tried recipe tonight… not very pleased, no taste at all and I marinated more than 4 hrs. hubby didn’t want seconds.

  26. 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.

  27. 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!!!!!!!!!!!!

    1. This is very good, used prime sirloin. Followed the recipe as is, everyone gave it a thumbs up. Next time I’ll use prime ribeye from Costco. For those of you hell bent on substitutions/deletions (no Bourbon or mushrooms) you are essentially making a completely different recipe?

  28. 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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