Hot Honey Jalapeño Steaks are a bold, flavor-packed dish that combines sweet honey, garlicky aromatics, and the heat of fresh jalapeños into tender, juicy steaks. The marinade creates a caramelized exterior while keeping the interior perfectly medium-rare or medium, making this an ideal recipe for both casual weeknight dinners and backyard grilling parties.
The optional hot honey butter glaze takes the steaks to the next level, adding richness and sticky sweetness for a show-stopping presentation. Whether served on their own, sliced for tacos, or piled into sandwiches, these steaks are guaranteed to impress with a perfect balance of heat and sweetness.
Why This Recipe Works
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Layered Flavors: Honey, garlic, and jalapeño provide sweet, spicy, and aromatic notes, balanced with vinegar and soy sauce for umami.
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Tender, Juicy Steaks: Marinating up to 8 hours ensures steaks are infused with flavor while remaining juicy.
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Caramelized Exterior: High-heat grilling or pan-searing develops a sticky, flavorful crust.
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Optional Glaze: The hot honey butter glaze enhances sweetness and adds richness without overpowering the steak.
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Versatility: Can be cooked on the grill or stovetop, served as a main dish, or sliced for sandwiches and tacos.
Recipe Information
Prep Time: 15 minutes + marinating
Cook Time: 6–10 minutes
Total Time: 1–8 hours (including marinating)
Yield: 4 servings
Category: Dinner / Grilling / Steak
Cuisine: American / Spicy Fusion
Ingredient Breakdown
Steaks:
Choose a cut with good marbling, like ribeye, sirloin, or strip. Marbling ensures juiciness and flavor during high-heat cooking.
Honey:
Adds natural sweetness, balances the heat from jalapeños, and creates a caramelized glaze when cooked.
Jalapeño:
Provides gentle heat and a fresh, vegetal flavor. Seeds can be removed for milder spice.
Garlic:
Adds pungent, aromatic depth and complements both the sweetness and heat.
Worcestershire Sauce & Soy Sauce:
Provide umami, depth, and saltiness to balance sweet and spicy flavors.
Olive or Avocado Oil:
Prevents sticking and helps distribute the marinade evenly.
Apple Cider Vinegar:
Adds acidity to brighten flavors and tenderize the meat.
Smoked Paprika & Red Pepper Flakes:
Add smoky warmth and optional extra heat.
Optional Hot Honey Butter Glaze:
Combines butter, honey, and jalapeño for a finishing touch that enhances richness and sweetness.
Step-by-Step Instructions
Step 1: Make the Marinade
In a medium bowl, whisk together honey, Worcestershire sauce, olive oil, apple cider vinegar, soy sauce (if using), garlic, jalapeño, red pepper flakes, smoked paprika, salt, and black pepper. Taste and adjust seasoning.
Step 2: Marinate the Steaks
Pat steaks dry and place in a zip-top bag or shallow dish. Pour marinade over, ensuring even coating. Refrigerate for 1–8 hours, flipping halfway through. Bring steaks to room temperature 20–30 minutes before cooking.
Step 3: Preheat Grill or Skillet
Heat a grill to 450–500°F for high-heat cooking, or heat a cast-iron skillet over medium-high heat with a drizzle of oil.
Step 4: Cook the Steaks
Grill steaks 3–5 minutes per side for medium-rare or 4–6 minutes for medium. If using a skillet, sear 2–3 minutes per side. Brush with leftover marinade during the last minute for a sticky glaze.
Step 5: Rest the Steaks
Remove steaks from heat, tent loosely with foil, and rest 5 minutes to retain juices.
Step 6: Optional Glaze
Melt butter in a small skillet. Stir in honey and chopped jalapeño. Brush over steaks just before serving for added richness and flavor.
Step 7: Serve
Slice against the grain and serve immediately. Pair with sides, use in sandwiches, or serve as tacos.
Texture and Flavor Profile
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Steak: Juicy and tender with a flavorful crust.
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Glaze: Sticky, sweet, slightly spicy, with garlic and honey notes.
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Heat: Mild to moderate depending on jalapeño seeds and red pepper flakes.
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Overall: Balanced sweet-heat profile with a tender interior and caramelized exterior.
Tips for Best Results
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Pat steaks dry before marinating for even searing.
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Marinate for at least 1 hour for flavor infusion; overnight gives maximum depth.
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Use a thermometer to achieve desired doneness (130°F medium-rare, 140°F medium).
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Brush glaze at the end to prevent burning.
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Slice against the grain to maximize tenderness.
Variations
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Extra Spicy: Include seeds from jalapeño or add cayenne.
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Smoky Version: Use smoked paprika and finish on a charcoal grill.
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Sweet Swap: Substitute honey with maple syrup or agave.
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Asian-Inspired: Add ginger and sesame oil to marinade.
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Taco-Ready: Serve sliced with tortillas, pickled onions, and cilantro.
Serving Suggestions
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Serve with roasted vegetables or grilled corn.
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Pair with mashed potatoes or creamy polenta.
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Slice for sandwiches or steak tacos.
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Drizzle extra glaze for sticky presentation.
Storage and Reheating
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Refrigerator: Store cooked steaks in an airtight container up to 3 days.
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Reheating: Warm gently in a skillet over medium heat to retain juices.
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Freezing: Steaks can be frozen for up to 2 months; thaw before reheating.
Nutrition Overview
Approximate per serving (1 steak):
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Calories: 350 kcal
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Protein: 28g
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Fat: 20g
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Saturated Fat: 7g
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Carbohydrates: 18g
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Sugar: 12g
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Sodium: 720mg
Frequently Asked Questions
Can I adjust the heat level?
Yes, remove jalapeño seeds for milder spice or increase red pepper flakes for more heat.
What cuts of steak work best?
Ribeye, sirloin, or strip steaks are ideal for grilling or pan-searing.
Can I make this without a grill?
Yes, a cast-iron skillet or oven broiler works perfectly.
How do I keep the glaze from burning?
Brush the glaze on during the last minute of cooking or after removing steaks from heat.
Is it suitable for meal prep?
Yes, cooked steaks can be sliced and stored for up to 3 days.
Hot Honey Jalapeño Steaks are an exciting combination of sweet, spicy, and garlicky flavors. Perfect for grilling, pan-searing, or as the centerpiece of a flavorful dinner, they deliver juicy, tender steak with a sticky, caramelized finish. The optional hot honey butter glaze adds richness and shine, elevating a simple steak into a show-stopping dish perfect for dinner parties, weeknight meals, or steak sandwiches.
Hot Honey Jalapeño Steaks
Ingredients
- Marinade:
- 3 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 medium jalapeño finely chopped (seeds optional)
- 4 cloves garlic chopped
- ½ teaspoon red pepper flakes
- 1 tablespoon soy sauce optional
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional Hot Honey Butter Glaze:
- 2 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon chopped jalapeño
Instructions
- Make the marinade: In a medium bowl, whisk together honey, Worcestershire sauce, olive oil, apple cider vinegar, soy sauce, garlic, jalapeño, red pepper flakes, smoked paprika, salt, and black pepper. Taste and adjust seasoning if needed.
- Marinate the steaks: Pat steaks dry and place in a zip-top bag or shallow dish. Pour marinade over, coating evenly. Refrigerate for 1–8 hours, flipping halfway through. Bring steaks to room temperature 20–30 minutes before cooking.
- Cook the steaks: Preheat a grill to 450–500°F or heat a cast-iron skillet over medium-high with a drizzle of oil. Grill steaks 3–5 minutes per side, or sear in the pan 2–3 minutes per side, until internal temperature reaches 130°F for medium-rare or 140°F for medium. Brush with leftover marinade during the last minute for a glaze.
- Rest and serve: Remove steaks, rest 5 minutes, then slice against the grain.
- Optional Glaze: Melt butter in a small skillet, stir in honey and jalapeño, then brush over hot steaks just before serving.
Notes
