Honey Cured Steak
Inspired by Max the Meat Guy, you'll love the Honey Cured Steak method that gives dry-aged flavor without the equipment. Jalapeños add a spicy kick, and a reverse sear ensures a perfect crust.
Servings: 2 people
Ingredients
Beef:
- 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
Instructions
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.
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!
Notes
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.Nutrition
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