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.
Type of Steak to Use
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.
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.
Watch the short video below to see how easy this recipe is!
Honey Bourbon Steak Tips
Ingredients
- ⅓ cup honey
- ¼ cup packed light brown sugar
- ⅓ 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published January 30, 2016.
I like to use a cast iron pan for this recipe.
More Steak Recipes
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Made this tonight. What a hit! Even my non-mushroom-loving son liked it. Amazing flavor. I will definitely make this again
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
Lol Patricia! It’s hard to resist fresh cornbread isn’t it! Thanks for the great tips on salvaging an old cast iron pan!
Made last night. -a huge hit. Served with smashed new potatoes. Will definitely repeat!
Glad you enjoyed it Cyndy!
Does it have to be a cast iron skillet?
This is look very good.
Good flavor, but I used sirloin, next time I will try with filet
Is there any particular bourbon that is better for this recipe?
Whatever bourbon you like best. I typically use Makers Mark.
Try Crown Royal Maple flavor for the extra maple taste.
Great idea Chuck!
Excellent!!! Wouldn’t change a thing!!
Glad you enjoyed it Mary!
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.
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.
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.
So glad you enjoyed it Kelly!