Hot Honey Jalapeño Marinated Steaks (Sweet Heat with a Kick)

Hot honey jalapeño steak is one of those recipes that hits every flavor note you’re looking for. You get sweetness from the honey, heat from fresh jalapeños and red pepper flakes, and that deep savory flavor from Worcestershire sauce and garlic. The marinade caramelizes on the grill or in a cast-iron pan and creates this sticky, glossy coating that makes the steaks look as good as they taste. If you’ve never tried a spicy honey steak marinade before, this is the one to start with.

The whole process is simple. You mix up the marinade, let the steaks soak in it for at least an hour (or up to 8 hours if you want more flavor), then grill or sear them hot and fast. The honey in the marinade caramelizes when it hits the heat and gives you those beautiful grill marks or that golden-brown crust in the pan. This recipe works with ribeye, New York strip, or sirloin steaks. Just make sure they’re about an inch thick so they cook evenly. These hot honey jalapeño marinated steaks are perfect for backyard cookouts, weeknight dinners, or any time you want steak that’s a little more interesting than just salt and pepper.

Why This Hot Honey Marinade Works

The secret to a good marinade is balance. You need sweet, salty, acidic, and spicy flavors all working together. This jalapeño honey marinade has all of that. The honey brings sweetness and helps the steaks caramelize. The Worcestershire sauce adds umami and depth. The apple cider vinegar cuts through the richness and helps tenderize the meat a little. And the fresh jalapeños and red pepper flakes bring the heat.

What makes this marinade different from others is the fresh jalapeño. You’re not using jalapeño powder or hot sauce. You’re chopping up a real jalapeño and putting it right in the marinade. This gives you fresh, bright heat instead of just generic spice. If you want it milder, take the seeds out of the jalapeño before you chop it. If you want it spicier, leave the seeds in or use two jalapeños instead of one.

The garlic is chopped, not minced, because bigger pieces hold up better in the marinade and on the grill. When you cook the steaks, those little pieces of garlic and jalapeño stick to the meat and char slightly, which adds even more flavor. The smoked paprika gives a little smokiness that works great if you’re cooking indoors on cast iron. And the soy sauce is optional, but it adds another layer of savory flavor that makes the whole thing taste more complex.

Best Steaks to Use for Hot Honey Jalapeño Marinade

You can use just about any steak for this recipe, but some cuts work better than others. Ribeye is my top choice because it’s got good marbling, which means more flavor and juiciness. The fat in a ribeye also helps balance out the sweetness and spice in the marinade. New York strip is another great option. It’s got less fat than ribeye but still plenty of flavor, and it holds up well to marinades.

Sirloin works too if you’re on a budget. It’s leaner than ribeye or strip, so it benefits from the marinade more because the oil and honey keep it from drying out. Just don’t overcook sirloin. Pull it off the grill at medium-rare or medium, or it’ll get tough.

Whatever steak you choose, make sure it’s about 1 inch thick. Thinner steaks cook too fast and can overcook before the marinade caramelizes. Thicker steaks are harder to cook evenly. One inch is the sweet spot where you get a good sear on the outside and a juicy, medium-rare center.

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Step-by-Step Instructions

Step 1: Make the Jalapeño Hot Honey Marinade

Get a medium-sized mixing bowl. You’re going to mix all your marinade ingredients in here. Start by adding 3 tablespoons of honey to the bowl. You can use regular honey or hot honey if you have it. Hot honey already has some spice in it, so if you use that, you might want to dial back the red pepper flakes a bit.

Add 2 tablespoons of Worcestershire sauce, 2 tablespoons of olive oil or avocado oil, and 1 tablespoon of apple cider vinegar. If you’re using soy sauce, add 1 tablespoon of that too. The soy sauce is optional, but I recommend it because it adds a salty, savory depth that really makes the marinade pop.

Now add your chopped garlic. Use 4 cloves and chop them into small pieces, but don’t mince them. You want visible chunks of garlic. Chop your jalapeño into small pieces too. If you want less heat, remove the seeds and the white membrane inside before chopping. If you want it spicy, leave the seeds in.

Add ½ teaspoon of red pepper flakes, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper to the bowl. Use a whisk or a fork to mix everything together until it’s well combined. The marinade should look smooth with little flecks of jalapeño, garlic, and spices throughout.

Taste the marinade before you use it. Dip your finger in and taste it. It should be sweet from the honey, tangy from the vinegar, salty from the Worcestershire and soy sauce, and spicy from the jalapeño and red pepper flakes. If it’s not sweet enough, add a little more honey. If it’s not spicy enough, add more red pepper flakes. Get it tasting right before you put your steaks in.

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Step 2: Marinate the Steaks

Take your steaks out of the package and pat them dry with paper towels. This is important. If the steaks are wet, the marinade won’t stick as well. Dry them off completely on both sides.

Put the steaks in a large zip-top bag or a shallow glass dish. A zip-top bag works better because you can seal it and flip it over to make sure the marinade coats everything evenly. If you use a dish, you’ll need to turn the steaks a few times while they marinate.

Pour the marinade over the steaks. Make sure every inch of meat is covered. If you’re using a bag, seal it up and squish the marinade around so it coats both sides. If you’re using a dish, use your hands to rub the marinade all over the steaks, then flip them so both sides get covered.

Put the steaks in the fridge and let them marinate for at least 1 hour. That’s the minimum. If you have time, let them marinate for 4-8 hours. The longer they sit, the more flavor they’ll absorb. Flip the steaks over halfway through the marinating time so both sides get equal exposure to the marinade.

About 20-30 minutes before you’re ready to cook, take the steaks out of the fridge and let them come to room temperature. Don’t skip this step. If you put cold steaks on a hot grill or pan, they won’t cook evenly. The outside will overcook before the inside warms up. Let them sit on the counter for 20-30 minutes so they warm up a bit.

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Step 3: Grill or Sear the Steaks

You can cook these hot honey jalapeño steaks on the grill or in a cast-iron pan. Both methods work great. Here’s how to do each one.

On the Grill:

Preheat your grill to 450-500°F. You want it hot. If you’re using a gas grill, turn all the burners to high and close the lid for 10-15 minutes. If you’re using charcoal, wait until the coals are glowing red and covered with ash.

Take the steaks out of the marinade and let the excess drip off. Don’t wipe them down. You want some of that marinade on the steaks because it’ll caramelize and create a glaze. Just let the big chunks of garlic and jalapeño stay on the meat.

Put the steaks on the hot grill. You should hear a sizzle right away. Close the lid and let them cook for 3-5 minutes without moving them. Don’t flip them early. Let them sit so a crust can form.

After 3-5 minutes, flip the steaks. Cook the other side for another 3-5 minutes. The exact time depends on how thick your steaks are and how done you like them. Use a meat thermometer to check. For medium-rare, you want 130°F. For medium, you want 140°F.

During the last minute of cooking, brush the steaks with a little bit of the leftover marinade. This creates a sticky, caramelized glaze on top. Only do this during the last minute so the honey doesn’t burn.

On a Cast-Iron Pan or Griddle:

Heat a cast-iron skillet or griddle over medium-high heat. Let it get hot for about 5 minutes. Add a drizzle of oil to the pan and swirl it around so it coats the bottom.

Take the steaks out of the marinade and let the excess drip off. Place them in the hot pan. They should sizzle immediately. Sear them for 2-3 minutes on the first side without moving them.

Flip the steaks and sear the other side for 2-3 minutes. Check the internal temperature with a meat thermometer. Pull them off when they hit 130°F for medium-rare or 140°F for medium.

During the last minute, spoon a little bit of the leftover marinade over the top of the steaks to create a glaze. Let it bubble and caramelize in the pan.

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Step 4: Rest the Steaks

When the steaks are done, take them off the grill or out of the pan and put them on a cutting board or plate. Let them rest for 5 minutes before you cut into them. This is really important. The juices need time to settle back into the meat. If you cut the steaks right away, all those juices will run out onto the cutting board and your steaks will be dry.

While the steaks are resting, you can make the optional hot honey butter glaze if you want. This is a nice finishing touch that adds even more flavor and makes the steaks look glossy and professional.

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Step 5: Make the Hot Honey Butter Glaze (Optional)

If you want to take these steaks over the top, make this quick butter glaze. It only takes a minute and it adds a rich, glossy finish.

In a small skillet or saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, stir in 1 tablespoon of honey and 1 teaspoon of chopped jalapeño. Let it cook for about 30 seconds, just until the honey melts into the butter and everything is combined.

Take it off the heat and use a spoon or a brush to drizzle the hot honey butter over the rested steaks. This adds another layer of sweet and spicy flavor and makes the steaks look really polished and appetizing.

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Step 6: Slice and Serve

After the steaks have rested for 5 minutes, you can slice them or serve them whole. If you’re slicing them, cut against the grain. Look at the direction the muscle fibers are running and cut perpendicular to them. This makes the steak more tender.

Serve the hot honey jalapeño steaks with your favorite sides. Grilled corn with chili butter, roasted sweet potatoes, or a simple green salad all work great. You can also use these steaks for tacos, sandwiches, or sliders. The sweet and spicy flavor works really well with melted pepper jack cheese and toasted brioche buns.

If you have any leftover marinade, don’t use it as a sauce unless you boil it first. Raw marinade has been in contact with raw meat, so it’s not safe to eat unless you cook it. If you want extra sauce, just make a fresh batch of the marinade and serve it on the side.

Frequently Asked Questions

Can I use this marinade on chicken or pork instead of steak?

Yeah, absolutely. This hot honey jalapeño marinade works great on chicken breasts, chicken thighs, pork chops, or pork tenderloin. Just adjust your cooking time since chicken and pork need to reach higher internal temps than steak. Chicken should hit 165°F and pork should hit 145°F.

How spicy are these steaks really?

With one jalapeño and the seeds removed, they’re mildly spicy with a little kick but nothing overwhelming. If you leave the seeds in, they get noticeably hotter. The red pepper flakes add some heat too, but the honey balances it out. If you’re sensitive to spice, start with half a jalapeño and no red pepper flakes. You can always add more next time.

Can I make the marinade ahead of time?

Yeah, you can make the marinade a day or two ahead and keep it in the fridge. Just give it a good stir before you use it because the oil might separate. The flavors actually get better after sitting for a day.

What if I don’t have apple cider vinegar?

You can use white wine vinegar, red wine vinegar, or even lemon juice instead. You just need something acidic to balance the sweetness and help tenderize the meat a little. The flavor will be slightly different, but it’ll still work.

Can I cook these steaks in the oven?

Yeah, but you won’t get the same caramelization. If you want to use the oven, sear the steaks in a cast-iron pan on the stove first to get some color and crust, then finish them in a 400°F oven until they reach your target temp. This usually takes about 5-8 minutes depending on thickness.

If you’re looking for more recipes , click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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