Name: Honey & Bourbon-Glazed Steak Tips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2–3 lb Top Blade Roast or Flat Iron steak; ¼ cup Worcestershire sauce; ¼ cup soy sauce; 2 Tbsp balsamic vinegar; ¼ cup honey (plus 2 Tbsp for glaze); ½ cup bourbon (plus 2 Tbsp for glaze); Spray oil for skillet; Salt, to taste

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A juicy, flavorful dish where tender beef chunks are coated in a sweet and spirited honey-bourbon glaze, then seared to perfection.

Why You’ll Love This Recipe

The combination of honey and bourbon gives these steak tips a delicious sweet-and-smoky depth. The marinade not only infuses flavor but also helps tenderize the beef, while the quick sear locks in juices for maximal succulence. Excellent for dinner parties or a special weeknight meal that still comes together with relative ease.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 – 3 lb (≈ 900-1350 g) Top Blade Roast or Flat Iron steak
¼ cup (60 ml) Worcestershire sauce
¼ cup (60 ml) soy sauce
2 Tbsp (30 ml) balsamic vinegar
¼ cup (60 ml) honey, plus an extra 2 Tbsp (30 ml) honey for the glaze
½ cup (120 ml) bourbon (or whiskey) plus an extra 2 Tbsp (30 ml) for the glaze
Spray oil (for the skillet)
Salt, to taste

Directions

Cut the beef into 1-inch (≈2.5 cm) cubes. If using a Top Blade Roast, remove and discard the thick membrane that runs through the middle.
In a bowl or a zip-top bag mix together the Worcestershire sauce, soy sauce, balsamic vinegar, ¼ cup honey and ½ cup bourbon. Add the steak cubes, seal, and refrigerate to marinate overnight or for at least 4 hours.
Heat a heavy-based skillet or cast-iron pan over medium-high heat. Spray lightly with oil.
Drain the excess marinade from the steak tips and discard the used marinade.
Place the steak cubes into the hot skillet and cook for about 5-7 minutes, until a colour develops and the pieces are seared.
In a small bowl mix the remaining 2 Tbsp honey with the remaining 2 Tbsp bourbon, then pour this glaze over the steak tips in the skillet. Continue cooking until the glaze has caramelised and darkened to a rich brown colour. Taste and add salt if needed (the soy sauce already contributes seasoning).
Remove from heat, allow to rest for 2-3 minutes, then serve.

Servings and timing

Serves approximately 4 – 6 people (depending on appetite and side dishes).
Preparation time (not counting marinating): about 10 minutes.
Marinating time: at least 4 hours (preferably overnight).
Cooking time: approximately 7-10 minutes.
Total active time: ~20 minutes (plus marinating).

Variations

Use flank steak, sirloin tip, or sirloin steak instead of Top Blade Roast, adjusting cook time as needed.
Add a pinch of crushed red pepper flakes or a dash of hot sauce into the marinade for a spicy kick.
Swap balsamic vinegar for apple cider vinegar for a slightly different tang profile.
Finish with fresh chopped parsley, chives or green onions for colour and freshness.
Grill the steak tips instead of searing: cook over medium-high heat for 6-8 minutes, then brush the glaze on in the final 1-2 minutes.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat: gently warm in a skillet over medium heat until heated through, or microwave in short bursts to prevent over-cooking.
For best texture, avoid reheating for too long: heat just until warmed through to help retain juiciness.

FAQs

What cut of beef should I use for steak tips?

You can use a Top Blade Roast or Flat Iron steak for tenderness. The original recipe recommends these cuts.

Can I skip the bourbon for an alcohol-free version?

Yes — substitute the bourbon with an equal amount of beef broth or apple juice and increase the honey slightly for balance.

How long should I marinate the steak tips?

Marinate for at least 4 hours, but overnight gives the best flavour infusion.

What side dishes pair well with this dish?

Some good choices include roasted potatoes, grilled vegetables, creamy mashed potatoes, or a fresh green salad.

Should I pat the meat dry before searing?

Yes — after draining the marinade, a quick pat with paper towel helps the steak cubes sear properly and develop a good crust.

How do I know when the glaze is done?

The glaze should darken to a rich brown colour and become sticky. Avoid burning — once it’s glossy and caramelised, remove from heat.

Can I make this ahead of time for entertaining?

Yes — you can marinate ahead, but it’s best to cook and glaze just before serving so the steak is juicy and the glaze fresh.

My glaze burnt — what went wrong?

If the heat was too high or the glaze left on the heat too long, the sugars in the honey can burn. Lower the heat and cook until caramelised, not charred.

How do I reheat leftovers without drying them out?

Warm gently in a skillet over medium-low heat or microwave in short 20-second bursts. Add a splash of water or broth if needed to retain moisture.

Can I freeze the cooked steak tips?

You can freeze them, but texture may suffer. If you do, freeze in airtight portions and thaw overnight in the fridge before reheating gently.

Conclusion

This Honey & Bourbon-Glazed Steak Tips recipe is a winner for its sweet and savory balance, minimal fuss and big flavour. With just a few quality ingredients and a short cooking time, you’ll end up with tender, glazed beef that feels special yet entirely achievable at home. Serve it with your favourite sides, and prepare to impress.