If you’re craving a steak experience that bursts with intricate flavor and just the right amount of heat, let me introduce you to this incredible Honey Cured Steak with Jalapeño Kick and Perfect Reverse Sear Recipe. This technique transforms your steak with a luscious honey cure that mimics those sought-after dry-aged profiles, while the jalapeños add a bright, fiery punch that dances on your palate. Plus, the reverse sear method guarantees a juicy interior wrapped in a flawless crust that steak lovers dream about. Trust me, once you try this recipe, it will become a beloved go-to for dinner nights that deserve something truly special.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role in turning this dish into a flavor masterpiece. The honey tenderizes and infuses a subtle sweetness, the kosher salt works its magic drawing out moisture for depth, and the jalapeños bring that exciting kick that balances the rich beef. Every element is here for a purpose, perfectly harmonizing to create a taste you’ll savor bite after bite.
- 1 Favorite Steak: Choose a thick, quality cut like ribeye or strip that stands up beautifully to the curing and searing process.
- 2 Tbsp Kosher Salt: Essential for drawing out moisture and seasoning deep into the meat — don’t skimp or you’ll miss the cure’s effect.
- 2 Tbsp Cowboy Candy or Favorite Steak Rub: Adds flavorful complexity and a touch of spice, complementing the honey and jalapeños perfectly.
- 1 Gallon Honey: The star of the cure, it wraps the steak in sweet goodness and tenderizes the fibers for buttery softness.
- Optional Sliced Jalapeños: These bring the jalapeño kick that wakes up your taste buds with a lively, spicy edge—adjust amount to your heat preference!
How to Make Honey Cured Steak with Jalapeño Kick and Perfect Reverse Sear Recipe
Step 1: Prepare the Cure
Begin by generously seasoning your steak all over with kosher salt. This will draw out moisture while seasoning the meat deeply. Next, gently warm your honey until it’s thick and viscous—it should flow smoothly but not be completely runny. Place the steak into a food-safe container and submerge it fully in the honey. Add sliced jalapeños now if you want that signature spicy kick infused during curing. Cover the container and refrigerate for 7 days to let the curing magic happen, flipping the steak every two days if it’s not fully submerged to ensure even flavor development.
Step 2: Ready the Steak for Cooking
After the curing period, carefully remove the steak and wipe off any excess honey; you don’t want it dripping when it hits the heat. Then, generously coat the steak with your favorite steak rub or cowboy candy to add an irresistible crust flavor once seared. Let the seasoned steak rest at room temperature for a bit to take the chill off before cooking.
Step 3: Slow Smoke the Steak
Preheat your smoker to a steady 250 degrees Fahrenheit for indirect cooking. Place the steak in the smoker and cook it low and slow until the internal temperature reaches 120°F—this usually takes about 30 minutes but use a good meat thermometer for accuracy. This slow approach ensures the steak cooks evenly and retains juiciness inside.
Step 4: Perfect the Crust with a Reverse Sear
Once the steak hits 120°F, remove it from the smoker and let it rest for 10 minutes, allowing the juices to redistribute. Now fire up a hot grill or skillet to around 400 degrees Fahrenheit. Sear the steak for about one minute per side—this stage locks in flavor and develops that mouthwatering crust everyone loves. The contrast of the smoky, tender interior and crunchy, flavorful exterior is truly a showstopper.
Step 5: Slice and Serve
Finally, slice your steak against the grain to ensure tenderness in every bite. Serve immediately while it is warm, juicy, and bursting with the layered flavors of honey, jalapeño, and smokiness. You’ve just mastered the Honey Cured Steak with Jalapeño Kick and Perfect Reverse Sear Recipe, and I promise it will blow you away.
How to Serve Honey Cured Steak with Jalapeño Kick and Perfect Reverse Sear Recipe
Garnishes
Freshly chopped cilantro or a sprinkle of smoked sea salt takes this steak to the next level. A squeeze of lime adds brightness that contrasts beautifully with the honey’s sweetness and the jalapeño’s heat. Thinly sliced pickled jalapeños also make a fantastic garnish, lending a tangy crunch that complements the tender steak.
Side Dishes
Pair this steak with creamy mashed potatoes or charred grilled vegetables to balance the bold flavors. A fresh avocado salsa or a zesty corn salad can add refreshing notes and textural contrast. For something heartier, roasted sweet potatoes drizzled with a bit of honey and lime mirror the steak’s flavor story perfectly.
Creative Ways to Present
Serving this steak sliced on a rustic wooden board with vibrant garnishes creates an impressive presentation for dinner guests. Wrap a few slices in warm tortillas for a steak taco night that’s bursting with flavor. Or plate it atop a bed of smoky chipotle-infused rice for a Tex-Mex inspired twist that highlights the jalapeño kick.
Make Ahead and Storage
Storing Leftovers
Leftover honey cured steak keeps well in an airtight container in the fridge for up to 3 days. To maintain juiciness, slice the steak before storing and keep any juices with the meat. This helps the flavors stay vibrant and the texture tender when you reheat or eat cold.
Freezing
You can freeze leftover steak by tightly wrapping it in plastic wrap and placing it in a freezer bag. For best quality, enjoy within 2 months. Thaw gently overnight in the refrigerator to prevent texture loss and preserve that incredible honey jalapeño flavor.
Reheating
Reheat leftovers gently in a low oven or on a skillet over medium heat so you don’t overcook the steak. Adding a splash of beef broth or butter while reheating helps maintain moisture and flavor. Avoid the microwave as it tends to dry out the meat and dull those wonderful flavors.
FAQs
Can I use other types of honey for the cure?
Absolutely! You can experiment with different honey varieties like wildflower or orange blossom. Each subtly changes the flavor profile, adding unique floral or fruity notes that complement the steak wonderfully.
How spicy does the jalapeño kick get?
The heat level depends on how many sliced jalapeños you add and whether you include seeds. Start with a few slices for a moderate kick and adjust to your preferred spice tolerance. The honey also helps mellow out the heat, balancing the flavors beautifully.
Do I need a smoker for this recipe?
A smoker is ideal to get that authentic smoky depth, but if you don’t have one, you can use an oven set to low heat for the slow cook, then finish with a hot pan or grill sear. The reverse sear technique is the key to that perfect crust and juicy center.
Is the curing process safe to do at home?
Yes, as long as you keep the steak fully submerged in honey and refrigerate it throughout the curing time, this method is safe. The honey’s properties combined with the salt create a natural preservative environment for the 7-day cure.
What cut of steak works best?
Thicker cuts like ribeye, strip, or sirloin are ideal because they endure the cure and slow cooking without drying out. Avoid very thin cuts, as they won’t need as long to cook and don’t benefit as much from the curing process.
Final Thoughts
This Honey Cured Steak with Jalapeño Kick and Perfect Reverse Sear Recipe is hands down one of my favorite ways to elevate steak night. The combination of sweet honey cure, spicy jalapeño, and that unbeatable reverse sear crust creates a sensational experience that feels like a celebration every time. I truly hope you give it a try and find yourself hooked just like I am. Happy cooking and even happier eating!
“`
Print
Honey Cured Steak with Jalapeño Kick and Perfect Reverse Sear Recipe
- Total Time: 7 days 1 hour 15 minutes
- Yield: 2 servings
Description
Discover the Honey Cured Steak recipe inspired by Max the Meat Guy, which delivers a rich, dry-aged flavor without special equipment. The steak is cured in honey for seven days, infused with optional sliced jalapeños for a spicy kick, and finished with a reverse sear technique to achieve a perfect crust and tender inside. Ideal for a flavorful American dinner main course for two.
Ingredients
Beef
- 1 Favorite Steak (such as ribeye or striploin)
- 2 Tbsp Kosher Salt
- 2 Tbsp Cowboy Candy or your favorite steak rub
Cure
- 1 Gallon Honey (enough to fully cover steak)
- Optional: Sliced Jalapeños (for spicy kick)
Instructions
- Cure Preparation: Season your steak generously with kosher salt to enhance flavor and draw out moisture. Gently heat the honey until it is very viscous, making it easier to coat the steak evenly. Place the steak in a food-safe container, fully submerge it in the honey (add enough honey to cover the steak entirely), then cover the container and refrigerate for 7 days to allow the curing process to develop deep flavor.
- During Cure Care: If the honey level does not fully cover the steak at any point, flip the steak every 2 days to ensure even curing and prevent any part from drying out.
- Post-Cure Preparation: After 7 days, remove the steak from the honey and thoroughly wipe off any excess honey to prevent burning during cooking. Generously season the steak with your favorite steak rub such as Cowboy Candy to add layers of spice and flavor. Set the steak aside to come to room temperature before cooking.
- Initial Cooking – Smoking: Preheat your smoker to 250°F for indirect cooking to impart subtle smoky flavor and gently bring the steak temperature up. Place the steak in the smoker and cook until the internal temperature reaches 120°F, approximately 30 minutes, to achieve a perfect medium-rare interior. Once done, remove the steak and allow it to rest for 10 minutes to let the juices redistribute.
- Reverse Sear: Meanwhile, prepare a high heat fire, around 400°F, on your grill or cast iron skillet. Sear the steak for about 1 minute per side to develop a beautiful caramelized crust, locking in flavor and juice.
- Serving: Remove the steak from the heat, slice against the grain, and serve immediately for a perfectly tender and flavorful meal.
Notes
- Ensure the steak is fully submerged in honey to avoid uneven curing; flip if necessary.
- Use a meat thermometer for accurate internal temperature to avoid overcooking.
- Honey curing tenderizes the meat and adds natural sweetness, balancing the spicy jalapeño if used.
- The reverse sear step is crucial for a crispy, flavorful crust without overcooking the inside.
- This recipe requires advance planning due to the 7-day curing time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course
- Method: Smoking and Grilling (the primary cooking methods are smoking at low heat followed by grilling for the reverse sear)
- Cuisine: American
