Dinner

Honey Bourbon Steak Tips Recipe

ByElena Hart October 29, 2025October 29, 2025

Introduction

Honey Bourbon Steak Tips offer a perfect balance of sweet, savory, and a hint of spice. This flavorful dish features tender chunks of steak marinated in a rich honey bourbon sauce and seared to perfection, making it an ideal meal for weeknights or special occasions.

A white plate holds a pile of grilled steak pieces mixed with sautéed mushrooms, all showing a rich, dark brown char with shiny, glazed surfaces. The thick, chunky steak cuts have a slightly crispy, caramelized texture, while the mushrooms are smaller, round, and golden brown with light charring. The plate sits on a blue cloth over a wooden table, with fresh green onions and a honey dipper slightly out of focus in the back, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 into quarters

Instructions

Step 1: In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and minced garlic. Pour the mixture into a large zip-top bag, add the steak chunks, seal, and refrigerate for 2 to 4 hours to marinate.

Step 2: Heat vegetable oil and 2 tablespoons of butter in a cast iron pan over medium-high heat.
Step 3: Add the marinated steak in batches to avoid overcrowding the pan. Cook, searing the steak on all sides until browned. Remove the steak from the pan once seared.
Step 4: Add the remaining 1 tablespoon of butter to the pan and sauté the mushrooms until they are nicely browned and tender.

Step 5: Return the steak to the pan with the mushrooms if desired to warm through before serving.

Tips & Variations

Use a cast iron skillet for the best sear and flavor development on the steak.
For extra depth, add a splash of bourbon to the pan after removing the steak to deglaze and create a sauce.

Swap mushrooms for bell peppers or onions for a different vegetable accompaniment.
If you prefer less heat, reduce or omit the red pepper flakes.

Storage

Store leftover steak tips and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve tenderness and flavor. Avoid microwaving for best texture.

How to Serve

The image shows a white plate piled high with several pieces of dark brown, grilled steak chunks mixed with golden-brown sautéed mushrooms. The steak pieces have a slightly charred texture, giving them a glossy and juicy look. The mushrooms, scattered evenly among the meat, have a soft and cooked appearance with darker edges from grilling. The plate is set on a white marbled surface with some green onions blurred in the background and a white dish with honey and a honey dipper behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin, rib-eye, or filet mignon all work well for this recipe as long as they are cut into bite-sized chunks.

Do I have to use bourbon?

Bourbon adds a unique flavor, but if you prefer, you can substitute with whiskey or omit it entirely, increasing the soy sauce slightly to maintain the marinade balance.