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Honey Cured Steak with Jalapeño Kick and Perfect Reverse Sear Recipe

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3.9 from 86 reviews

  • Author: Patricia
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://patriciarecipes.com/honey-cured-steak-with-jalapeno-kick-and-perfect-reverse-sear-recipe/