Prep Time: 15 minutes | Marinate Time: 1 hour | Cook Time: 10 minutes | Total Time: 1 hour 25 minutes
This delicious grilled steak recipe combines sweet honey, spicy jalapeños, and smooth tequila for an amazing flavor. The lime butter adds a fresh, creamy finish that makes this dish restaurant-quality at home.
What You’ll Need
Ingredients:
- 4 steaks (ribeye or flank steak, about 1 inch thick)
- 2 jalapeños, diced (small green hot peppers)
- 1/4 cup honey (natural sweet syrup made by bees)
- 1/4 cup tequila (Mexican alcohol made from agave plant)
- 1/4 cup lime juice (juice from small green citrus fruits)
- 4 tablespoons butter (dairy fat used for cooking)
- Salt and black pepper to taste
What These Ingredients Are:
- Ribeye steak: A tender, marbled cut of beef from the rib area
- Flank steak: A lean, flavorful cut from the belly area of the cow
- Jalapeños: Mild to medium-hot green peppers, about 2-3 inches long
- Tequila: Can be replaced with extra lime juice if you prefer no alcohol
How to Make This Steak
Step 1: Make the Marinade (5 minutes) In a mixing bowl, combine the diced jalapeños, honey, tequila, and lime juice. Stir everything together until well mixed.
Step 2: Marinate the Steaks (1 hour) Put your steaks in a shallow dish or large zip-lock bag. Pour the jalapeño honey mixture over the steaks. Make sure all steaks are covered. Cover the dish or seal the bag. Put in the refrigerator for at least 1 hour. Longer is better for more flavor.
Step 3: Heat Your Grill Heat your outdoor grill or indoor grill pan to medium-high heat. This means hot enough that you can only hold your hand 5 inches above it for 2-3 seconds.
Step 4: Make the Lime Butter In a small pot, melt the butter over low heat. Add the juice of 1 lime and a small pinch of salt. Stir gently and set aside. Keep it warm but don’t let it boil.
Step 5: Prepare the Steaks Take the steaks out of the marinade. Sprinkle both sides with salt and pepper. Let them sit at room temperature for 5-10 minutes before grilling.
Step 6: Grill the Steaks Place steaks on the hot grill. Cook for 4-5 minutes on one side without moving them. Flip and cook 4-5 minutes on the other side for medium-rare (pink in the middle). Cook longer if you like your steak more done.
Step 7: Add the Lime Butter While the steaks are cooking, brush them with the warm lime butter using a pastry brush or spoon.
Step 8: Rest and Serve Take steaks off the grill and let them rest on a plate for 5 minutes. This keeps the juices inside the meat. Drizzle extra lime butter on top before serving.
How to Tell When Steak is Done
- Medium-rare: Warm red center (125°F internal temperature)
- Medium: Warm pink center (135°F internal temperature)
- Medium-well: Slightly pink center (145°F internal temperature)
- Well-done: No pink (155°F internal temperature)
What to Serve With This Steak
This steak tastes great with:
- Grilled vegetables like bell peppers or zucchini
- Baked potatoes or sweet potatoes
- Rice or quinoa
- Green salad with lime dressing
- Corn on the cob
Storage and Tips
Leftover Storage: Keep cooked steak in the fridge for up to 3 days. Reheat gently in a pan over low heat.
Helpful Tips:
- If you don’t have tequila, use extra lime juice instead
- Remove seeds from jalapeños if you want less heat
- Use a meat thermometer to check doneness if you’re not sure
- Let steaks come to room temperature before grilling for even cooking
- Don’t press down on steaks while cooking – this pushes out the juices
Why This Recipe Works
The combination of sweet honey and spicy jalapeños creates a perfect balance of flavors. The tequila helps tenderize the meat while adding a subtle depth. The lime butter adds richness and bright citrus notes that complement the marinade perfectly.
Serves: 4 people | Difficulty: Medium
