Hot Honey Steak and Shrimp

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My hot honey curing obsession has come for surf and turf! This hot honey steak and shrimp is so freakin' delicious and easy to pull off.

Prep Time15

Cook Time1

Curing Time1

Total Time1 1 15

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings:

Author: Derek Wolf

Ingredients

Steak and Shrimp:

3-4 Filet Mignons
1.5 lbs Shrimp peeled & de-veined
2 tbsp Kosher Salt
2 tbsp Favorite Steak Rub
2 tbsp Favorite Seafood Rub

Cure:

1 Gallon Honey
½ cup Red Chili Flakes

Instructions

Cure:

Season your steaks generously with kosher salt.
Gently heat up your honey until it is very viscous. Add your steak to a food safe container. Cover in the honey, cover the container and place in the fridge for 24 hours to cure. If the honey does not cover the steak completely, flip the steak every 2 hours.
About 1 hour before cooking, repeat heating up the honey. Add your shrimp to the honey and let sit in it until ready to cook.

Steak:

Pull the shrimp and steak out and wipe off any excess honey.
Generously season with your favorite steak rub and your favorite seafood 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.
Heat up a cast iron skillet with some oil. Add the shrimp to the skillet to cook for 1-2 minutes until done.
Pull everything off, serve with some butter, slice up the steak and enjoy!

Notes

A Shorter Cure for Shrimp

You might be wondering, why do the shrimp only need one hour in the honey cure and the steak needs a whole day? Shrimp needs much less time because it's a delicate protein with a completely different structure than beef. Steak is dense muscle that can handle and benefit from extended curing time. It helps tenderize it and develop deeper flavors.

Shrimp, on the other hand, are already tender and cook very quickly. Too much time in the honey cure could start to "cook" the shrimp (similar to how citrus cures shrimp in ceviche) or make the texture mushy. For a hot honey shrimp recipe, one hour is enough time for the protein to absorb the honey flavor and get that sweet-spicy coating without compromising its texture or making it overly sweet.

Nutrition