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hot honey steaks

Hot Honey Jalapeño Marinated Steaks

Sweet and spicy marinated steaks with fresh jalapeño, honey, and garlic. Perfect for grilling or cast iron searing with a sticky caramelized glaze.
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Ingredients
  

For the Marinade:

  • 3 tbsp honey hot honey or regular
  • 2 tbsp Worcestershire sauce
  • 1 medium jalapeño finely chopped (seeds optional for heat level)
  • 4 cloves garlic chopped (not minced)
  • ½ tsp red pepper flakes
  • 1 tbsp soy sauce optional but adds depth
  • 1 tbsp apple cider vinegar for balance
  • 2 tbsp olive oil or avocado oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the Optional Hot Honey Butter Glaze:

  • 2 tbsp butter
  • 1 tbsp honey
  • 1 tsp chopped jalapeño

Instructions
 

  • In a medium bowl, whisk together honey, Worcestershire sauce, olive oil, apple cider vinegar, soy sauce, chopped garlic, chopped jalapeño, red pepper flakes, smoked paprika, salt, and pepper. Taste the marinade and adjust seasoning if needed.
  • Pat steaks dry with paper towels. Place in a zip-top bag or shallow glass dish. Pour the marinade over and coat evenly. Marinate for at least 1 hour up to 8 hours in the fridge, flipping halfway through. Let steaks come to room temperature for 20-30 minutes before cooking.
  • Preheat grill to 450-500°F or heat cast-iron pan over medium-high heat with a drizzle of oil. Grill steaks for 3-5 minutes per side or sear in pan for 2-3 minutes per side until internal temp reaches 130°F for medium-rare or 140°F for medium. During the last minute, brush steaks with leftover marinade to create a glaze.
  • Remove steaks from heat and rest for 5 minutes before slicing.
  • For optional butter glaze: melt butter in a small skillet, stir in honey and chopped jalapeño, and brush over the hot steaks right before serving for an extra glossy finish.
  • Slice against the grain and serve with grilled corn, roasted sweet potatoes, or your favorite sides.

Notes

For maximum caramelization, pat steaks dry before grilling so the honey browns properly. For a milder version, remove jalapeño seeds and skip red pepper flakes. Ribeye is the best choice for this recipe due to marbling, but NY strip and sirloin also work well. Don't use leftover marinade as a sauce unless you boil it first. These steaks also make great tacos or sandwiches with pepper jack cheese.