Honey Cured Steak
If you’ve ever wanted to make a juicy Honey Cured Steak in your own home that tastes like premium restaurant steak, this recipe is it. The honey-based aging method gives your juicy, tender steak more concentrated flavor and a caramelized sear that rivals any restaurant cut of meat. Inspired by my buddy Max the Meat Guy, this technique cures the steak in pure honey for a week, locking in the beef flavor and creating that aged steak vibe without the cost of traditional dry-aging techniques. Table of Contents Why You’ll Love Honey Cured SteakIngredients Needed for Honey-Cured SteakHow to Make Honey-Cured SteakPro-Tip for Tougher CutsWhat to Serve with Honey-Cured SteakLeftover & Reheating InstructionsMore with HoneyHoney Cured STeak FAQsFlavor X Fire & FOOD X FireHoney Cured Steak Recipe Why You’ll Love Honey Cured Steak Ingredients Needed for Honey-Cured Steak How to Make Honey-Cured Steak Pro-Tip for Tougher Cuts What to Serve with Honey-Cured Steak Leftover & Reheating Instructions More with Honey Honey Cured STeak FAQs Flavor X Fire & FOOD X Fire Honey Cured Steak Recipe Why You’ll Love Honey Cured Steak If you love Chinese spare ribs or Korean short ribs, it’s probably because of the lip-smacking sweetness from the honey. That’s the same vibe we’re after in this recipe. The honey also draws out some of the meat’s moisture content, so a portion of the outer layer tightens up. That leaves you with more concentrated flavor and a deeper, beefier bite. It leans toward that dry-aged profile without becoming sweet. More steakhouse than dessert. Another reason you’ll love this steak is that the texture stays on point. The honey gives natural enzymes time to do their work over seven days. The outer layer of meat breaks down just enough for tenderness, while the inside keeps its structure for that satisfying chew. The next reason you’ll love this juicy steak recipe? It’s perfect for home chefs. No special tools, no climate-controlled rooms, no vacuum-sealed bags required. This is closer to classic forms of wet-aging, but far more straightforward. Finally, it’s way more affordable to make at home than to head on over to Peter Luger’s Steakhouse with your crew. Do a quick cost comparison and you’ll see why the math makes sense. You can choose the price of the cut of beef that fits your budget, and still get a steak that rivals anything you’d get dining out, at a much more reasonable price. If you’re into large cuts of meat, you’re going to love these other ribeye recipes too: Bourbon Marinated Ribeyes, Outback Ribeye, Reverse Seared Ribeye, and Perfect Ribeye Steak. Ingredients Needed for Honey-Cured Steak Beef — For the juicy steak, you’ll need more than the average piece of meat. Go for your favorite premium steak, kosher salt, and your favorite steak rub. Cure — For the cure, you’ll need a lot of honey (raw honey) and sliced jalapeños for heat (optional). Beef — For the juicy steak, you’ll need more than the average piece of meat. Go for your favorite premium steak, kosher salt, and your favorite steak rub. Cure — For the cure, you’ll need a lot of honey (raw honey) and sliced jalapeños for heat (optional). Now that we know the simple ingredients needed for this freakin’ delicious steak recipe, let’s get to the specific instructions on how to make it happen. We’ll be using the smoker and the direct fire from the grill. Stock Up on Derek’s Newest Spice Blend How to Make Honey-Cured Steak First up, season the steak generously with kosher salt. Set it aside. Next, warm the pure honey until very fluid—don’t boil. Add the steak to a food-safe container and cover with honey. If it’s not fully submerged, flip every two days. Next, cover completely with honey (add more if needed) and cure in the fridge for 7 days. Because honey concentrates flavor, this seven-day honey cure is the perfect way to mimic aging. After curing, pull the steak and wipe off excess honey. Then hit it with your favorite steak rub (like Cowboy Candy, just sayin’!). Preheat your smoker to 250F for indirect cooking. Add the steak and cook about 30 minutes, or until ~120F internal (or your preferred safe temperature). Rest for 10 minutes. Meanwhile, build a 400F direct fire on your outdoor grill. Sear 1 minute per side for that caramelized sear. Because the surface has sugar, watch it closely for scorching. Once it’s at the perfect temperature, remove from the heat. Before slicing, serving, and having the best steak of your life, let rest for at least 10 minutes. Cheers to another great recipe made over the fire! Note: Reverse sear matters here. With honey on the outside, gentle heat first and a quick finish, it helps smaller cuts of meat, larger cuts of meat, and even leaner cuts stay dialed in. Pro-Tip for Tougher Cuts For tougher tissue or leaner cuts of meat, finish with a thin slice of compound butter as you plate. The butterfat melts into the crust, rounds out the bite, and delivers the restaurant-level flavor you were dreaming about. What to Serve with Honey-Cured Steak When it comes to what to serve with this phenomenal steak, I like to keep it bold yet simple. Charred broccolini, crispy potatoes, or grilled mushrooms are some of my personal faves. To make the whole thing as memorable as possible, add a fresh salad and crusty bread so the steak stays the main event. Leftover & Reheating Instructions Hopefully, you’ll be lucky enough to have some leftovers. Store wrapped slices in an airtight container for up to 3 days. When it’s time for round two, you can make some killer sandwiches on some crusty French bread with some arugula and a drizzle of your favorite spicy mayo. Or, simply reheat the aged meat gently in a medium-low in a skillet with butter, or a 250F oven until warmed through. Avoid microwaving; it’ll kill the flavor of your steak. A quick sear in cast iron will refresh the crust without overcooking the middle. More with Honey Can I use smaller cuts of meat or pre-portioned steaks? Yes. Go 4–5 days on the cure for smaller cuts or pre-portioned steaks. Larger cuts of meat can take the full 7 days. Is honey curing the same as traditional dry-aging techniques? No. Dry-aging needs airflow and a low-humidity environment. This is closer to wet-aging, but with honey-based aging that boosts beef flavor without special equipment. Will the recipe still work without jalapeños? Heck yeah. If you want to skip the jalapenos and go for a pure honey flavor, I’m here for it. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Beef: ▢ 1 Favorite Steak▢ 2 Tbsp Kosher Salt▢ 2 Tbsp Cowboy Candy Or your favorite steak rub ▢ 1 Favorite Steak ▢ 2 Tbsp Kosher Salt ▢ 2 Tbsp Cowboy Candy Or your favorite steak rub Cure: ▢ 1 Gallon Honey enough to cover steak▢ Optional Sliced Jalapenos, for kick ▢ 1 Gallon Honey enough to cover steak ▢ Optional Sliced Jalapenos, for kick Cure: Season your steak generously with kosher salt.Gently heat up your honey until very viscous. Add your steak to a food safe container. Cover in the honey (add more if needed to submerge fully), cover the container, and place in the fridge for 7 days to cure.If the honey does not cover the steak completely, flip the steak every 2 days. Season your steak generously with kosher salt. Season your steak generously with kosher salt. Gently heat up your honey until very viscous. Add your steak to a food safe container. Cover in the honey (add more if needed to submerge fully), cover the container, and place in the fridge for 7 days to cure. Gently heat up your honey until very viscous. Add your steak to a food safe container. Cover in the honey (add more if needed to submerge fully), cover the container, and place in the fridge for 7 days to cure. If the honey does not cover the steak completely, flip the steak every 2 days. If the honey does not cover the steak completely, flip the steak every 2 days. Steak: Pull the steak out and wipe off any excess honey.Generously season with your favorite steak rub. Set to the side.Preheat your smoker to 250F for indirect cooking.Add your steak to cook for about 30 minutes until 120F internal. Pull off once done to rest for 10 minutes.Heat up a high heat fire (around 400F) and place the steak over the fire for 1 minute per side to get a good crust.Pull off, slice and serve! Pull the steak out and wipe off any excess honey. Pull the steak out and wipe off any excess honey. Generously season with your favorite steak rub. Set to the side. Generously season with your favorite steak rub. Set to the side. Preheat your smoker to 250F for indirect cooking. Preheat your smoker to 250F for indirect cooking. Add your steak to cook for about 30 minutes until 120F internal. Pull off once done to rest for 10 minutes. Add your steak to cook for about 30 minutes until 120F internal. Pull off once done to rest for 10 minutes. Heat up a high heat fire (around 400F) and place the steak over the fire for 1 minute per side to get a good crust. Heat up a high heat fire (around 400F) and place the steak over the fire for 1 minute per side to get a good crust. Pull off, slice and serve! Pull off, slice and serve! Pro-Tip for Honey-Cured Steak For tougher tissue or leaner cuts of meat, finish with a thin slice of compound butter as you plate. The butterfat melts into the crust, rounds out the bite, and delivers the restaurant-level flavor you were dreaming about. Calories: 6028kcal | Carbohydrates: 1570g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 7115mg | Potassium: 1475mg | Fiber: 10g | Sugar: 1555g | Vitamin A: 268IU | Vitamin C: 10mg | Calcium: 362mg | Iron: 15mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!