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Hot Honey Jalapeño Marinated Steaks

Sweet, spicy, and juicy steaks marinated in a vibrant hot honey jalapeño mixture for a perfect balance of flavors that’s easy to prepare and crowd-pleasing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Hot Honey Jalapeño Marinated Steaks
  • 2-3 steaks steaks about 10–12 oz each and 1 inch thick; NY Strip, Ribeye, or Sirloin recommended
  • 3 tbsp honey use hot honey for extra kick or regular honey for milder sweetness
  • 2 tbsp Worcestershire sauce
  • 1 medium jalapeño finely chopped; seeds optional depending on spice preference
  • 4 cloves garlic chopped, not minced
  • 0.5 tsp red pepper flakes
  • 1 tbsp soy sauce optional
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive or avocado oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt season generously
  • 0.5 tsp black pepper season generously
Optional Hot Honey Butter Glaze
  • butter for glaze
  • honey for glaze
  • jalapeño chopped, for glaze

Equipment

  • medium bowl
  • Large Zip-Top Bag or Shallow Dish
  • Grill or Cast-Iron Skillet
  • Meat Thermometer

Method
 

  1. Step 1: In a medium bowl, whisk together honey, Worcestershire sauce, olive oil, apple cider vinegar, soy sauce (if using), chopped garlic, jalapeño, red pepper flakes, smoked paprika, salt, and pepper to make the marinade.
  2. Step 2: Pat steaks dry with paper towels. Place steaks in a large zip-top bag or shallow dish and pour marinade over, ensuring full coating. Seal or cover and refrigerate for at least 1 hour or up to 8 hours, flipping halfway through. Before cooking, let steaks sit at room temperature for 20–30 minutes.
  3. Step 3: To grill: Preheat grill to 450–500°F. Remove steaks from marinade letting excess drip off. Grill steaks for 3–5 minutes per side without moving to develop crust. In last minute, brush with leftover marinade for glaze. Aim for 130°F internal temp for medium-rare, 140°F for medium.
  4. Step 4: To cook in cast-iron pan: Heat skillet over medium-high with a little oil. Remove steaks from marinade letting excess drip off. Sear steaks 2–3 minutes per side. In final minute, spoon leftover marinade over steaks to glaze. Follow same temperature guide as grilling.
  5. Step 5: Transfer cooked steaks to a cutting board and let rest for 5 minutes to allow juices to redistribute.
  6. Step 6 (Optional): For hot honey butter glaze, melt butter in a small pan over medium heat. Stir in honey and chopped jalapeño, cooking for about 30 seconds. Brush glaze over steaks just before serving.
  7. Step 7: Slice steaks against the grain and serve with your favorite sides.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep steak juicy; avoid microwaving. Freeze cooked steaks wrapped tightly for up to 2 months. Thaw overnight in fridge before reheating. Marinate chicken or pork with this marinade for 30 minutes to 2 hours as an alternative. Adjust spice level by removing jalapeño seeds or reducing red pepper flakes. Prepare hot honey butter glaze ahead and reheat gently before use.