Hot Honey Steak and Shrimp (Print Version)
# Ingredients:
→ For the Steak and Shrimp
01 -
3 to 4 filet mignons
02 -
1.5 lbs shrimp, peeled and deveined
03 -
2 tablespoons kosher salt
04 -
2 tablespoons Cowboy Candy Rub (or your favorite steak rub)
05 -
2 tablespoons favorite seafood rub
→ For the Hot Honey Cure
06 -
1 gallon honey
07 -
1/2 cup red chili flakes
→ For Cooking
08 -
Oil for cooking shrimp
09 -
Butter for serving
# Instructions:
01 -
Season your filet mignons generously with kosher salt. Gently heat the honey until it's very thin and pourable - don't boil it. Mix in the red chili flakes. Place the steaks in a food-safe container and cover them completely with the hot honey mixture. Cover the container and put it in the fridge for 24 hours to cure. If the honey doesn't cover the steaks completely, flip them every 2 hours.
02 -
About 1 hour before you're ready to cook, gently heat up the honey again until it's viscous. Add the shrimp to the honey and let them sit in it until you're ready to cook - just 1 hour is perfect for shrimp.
03 -
Pull the shrimp and steaks out of the honey and wipe off any excess. Season the steaks generously with your favorite steak rub, and season the shrimp with your favorite seafood rub. Set everything aside.
04 -
Preheat your smoker to 250 degrees for indirect cooking. Add the steaks and cook for about 30 minutes until they reach 120 degrees internal for medium-rare. Pull them off and let them rest for 10 minutes.
05 -
Heat up a high-heat fire or grill to around 400 degrees. Place the steaks over the fire and sear for 1 minute per side to get a gorgeous crust.
06 -
Heat up a cast iron skillet with some oil. Add the shrimp and cook for 1 to 2 minutes until they're pink and cooked through - they cook fast!
07 -
Pull everything off the heat. Serve with some butter on the side, slice up the steaks, and dig in. This hot honey surf and turf is absolutely incredible!
# Notes:
01 -
The steaks need 24 hours in the honey cure to tenderize and develop deep flavors, but shrimp only needs 1 hour because it's a delicate protein.
02 -
Too much time in the honey cure could start to 'cook' the shrimp (like citrus does in ceviche) or make the texture mushy.
03 -
If the honey doesn't completely cover the steaks, flip them every 2 hours during the cure.
04 -
Don't skip the resting time for the steaks - it helps them stay juicy!
05 -
You'll need a gallon of honey for this, but the sweet-spicy flavor is totally worth it.