Honey Bourbon Steak Ends
Steak Ends🥩 Recipe, How To, & More!
You’ll rare-ly find a steak recipe this good! These honey-bourbon steak ends are an easy stove-top dish that will have everyone drooling.
Not the recipe for you? Learn how to cook steak ends on the stove and in an air fryer and season to your liking (see below)👇
🥃Honey Bourbon Steak Tips🍯
- ⅓ c honey
- ¼ c packed light brown sugar
- ⅓ c bourbon
- ¼ c soy sauce
- ¼ c Worcestershire sauce
- ½ tsp red pepper flakes
- 2 cloves garlic minced
- 2 pounds steak ends
- 2 tbsp preferred oil
- 3 tbsp butter (divided)
- 6oz mushrooms cut in quarters (optional)
- In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large zip top bag. Add steak cubes and refrigerate for 2 to 4 hours.
- Heat vegetable oil and 2 tablespoons butter in a pan (preferably cast iron if you have one) over medium-high heat.
- Add steak. You will probably need to cook it in two batches because you don’t want to crowd the pan. Cook until seared on all sides. Remove from the pan. Add remaining
How to Cook Steak Ends on the Stove:
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
- Heat a heavy non-stick skillet or cast iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
- For the perfect medium-rare steak, sear in a skillet for 8–13 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise by as much as 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature of your steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
How to Cook Steak Ends in an Air Fryer:
- Preheat the air fryer to 400F degrees for about 3-5 minutes.
- Lightly spray the bottom of the air fryer with oil and add the beef tips in a single layer. Add onions, peppers, mushrooms, garlic, or any extras you’d like on top
- Cook for 4-5 minutes for medium-rare to medium.
- Repeat with the remaining steak.
- Sprinkle with Parmesan and drizzle with melted butter 😋
- For even cooking, you should air fry the steak tips in a single layer. This means you’ll likely need to cook them in multiple batches, especially if you have a small air fryer.
- Each air fryer is a little different so you may need to adjust the temperature or cook time slightly.
- Use a good quality spray oil to avoid damaging the air fryer. I like to use an oil sprayer and fill it with my favorite oil.
- If you prefer your steak tips well done, air fry for a few extra minutes, but check on them to make sure they don’t burn.