Melt-in-Your-Mouth Slow Cooker Honey Bourbon Steak Tips: Your New Weeknight Obsession!
Unbelievably tender, flavor-packed slow cooker honey bourbon steak tips that practically make themselves. This easy, set-it-and-forget-it recipe is a true hug in a bowl, perfect for cozy weeknights.
Equipment
- Large skillet
- Slow cooker
- Separate bowl
- Whisk
Ingredients
- 2 pounds sirloin steak cut into bite-size pieces
- 1 tablespoon olive oil
- 1/4 cup bourbon
- 1/4 cup honey
- 1/4 cup ketchup
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- fresh parsley for garnish (optional)
For Thickening (Optional)
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
- Step 1: Sear Steak: Get a large skillet screaming hot over medium-high heat. Drizzle in your olive oil. Sear your steak pieces in batches, not crowding the pan, to get a beautiful, deep brown crust on all sides. This locks in flavor.
- Step 2: Combine and Transfer: Once steak is seared, transfer all browned bits to your slow cooker. In a separate bowl, whisk together the bourbon, honey, ketchup, low-sodium soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, salt, and black pepper until perfectly combined. Pour this sauce over your steak in the slow cooker.
- Step 3: Slow Cook: Pop the lid on, set it to low, and cook for 4-6 hours until melt-in-your-mouth, fork-tender perfection. If convenient, give it a gentle stir halfway through.
- Step 4: Thicken (Optional): About 30 minutes before cooking time is up, whisk together ¼ cup water and 2 tablespoons cornstarch in a small bowl until smooth. Stir this slurry into the slow cooker. The sauce will magically thicken as it continues to cook.
- Step 5: Serve: When the steak tips are gloriously tender and the sauce is just right, serve them warm. A sprinkle of fresh parsley is optional but adds a lovely fresh touch.
Notes
Substitutions & Additions: If you prefer to skip the alcohol, substitute the bourbon with an equal amount of beef broth or apple juice. While sirloin is fantastic, you can also use chuck roast, stew meat, or flank steak (adjust cooking time as needed). For a kick, add a pinch of red pepper flakes to the sauce. During the last hour of cooking, toss in chopped bell peppers, sliced onions, or mushrooms. Maple syrup can stand in for honey.
Tips for Success: Don't skip the sear—it creates a depth of flavor. Resist the urge to peek at the slow cooker, as lifting the lid releases heat and extends cooking time. This recipe doubles beautifully if you're feeding a crowd. You can chop your steak and whisk together sauce ingredients the night before and store them separately in the fridge.
How to Store: Store cooled steak tips and sauce in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, in the microwave, or in the slow cooker on the "warm" setting. If the sauce is too thick after chilling, add a splash of beef broth or water to thin it out.