Honey Bourbon Steak Tips
Recipe from: spicysouthernkitchen.com
⅓ cup Honey
¼ cup packed Light Brown Sugar
⅓ cup Bourbon (I used Maker’s Mark)
¼ cup Soy Sauce
¼ cup Worcestershire Sauce
½ teaspoon Red Pepper Flakes
2 cloves Garlic, minced
2 lbs. Steak (rib-eye sirloin, or filet), cut into chunks
2 Tbsp. Vegetable Oil
3 Tbsp. Butter, divided
1 6 oz. package of Mushrooms cut in quarters
As always, I start out by lining up all the ingredients so everything is ready to go. In a medium bowl, whisk together the honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes and garlic. Pour into a large ziploc bag. Add steak cubes and refrigerate for 2 to 4 hours. I deviated from the recipe and used sirloin tips from the Big Y Butcher Shop and cut them into 1 inch pieces. Next time, I’m going to try rib-eye. I didn’t use quite as much red pepper flakes as the recipe calls for because although I like some heat, I tend to like sweeter better and it’s easier to add more after rather than regret using too much. Use your judgement based on what you like. The sirloin tips marinated in the refrigerator for four hours. Another tip is, I added the bourbon during the last hour of marinating. Bourbon can be quite strong and overpowering. Again, I’d rather sweeter. I also read reviews where someone said they marinated the steak over night and the bourbon completely took over the flavor. Depending on your flavor preference it’s up to you. That’s what’s so great about cooking, you can do whatever you want.
Once everything marinated in the ziploc bag, in the refrigerator for four hours, it was time to start dinner. Before starting to cook the steak, I prepped the mushrooms so I could toss them in the pan right after I remove the steak tips. Don’t wash the mushrooms. They’re like little sponges and will absorb the water. Simply wipe them with a paper towel. Heat the vegetable oil and butter in a cast iron pan over medium-high heat. I didn’t use a cast iron pan. I understand a cast iron pan will give the steak more of a caramelized glaze but you can get the same searing in a regular pan on the stove. I just used a bit less oil than called for and a bit less butter. When you drop the marinated steak in the pan, (do it in to batches because you don’t want to crowd the pan and lose the heat) there will be a lot of liquid in the pan from the oil, butter and marinade. I actually used some paper towels and soaked up some of the liquid. Otherwise the steak will boil more than sear. Once satisfied with the amount of liquid left in the pan, continue to cook the steak. The liquid will continue to cook off and the steak will begin to caramelize and char. Cook until your desired doneness. I personally prefer well done.
Once the steak is all done and removed from the pan, add the mushrooms to the pan. I added a little bit of butter to the pan just for moisture and flavor. I also added a little salt and pepper. Once the mushrooms are soft and at your desired doneness, I added the steak tips back to the pan to toss it all together.
Serve hot with the rice pilaf and ENJOY!
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