Hot Honey (for Compound Butter on Steaks) - Pre (2024)

FAQs

Does honey work on steak? ›

If you're marinating your meat long-term, like overnight, honey will help all those flavors stick together. And it's not like the sweetness overpowers the other ingredients. It makes a perfect complement to savory marinade standbys like soy sauce, mustard, and Worcestershire.

This simple recipe combines butter, garlic, and herbs to create a delicious topping that can be spread on your beef before cooking. Not only does compound butter add flavor, but it also helps keep your steak juicy and tender.

3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

Hot Honey is great on any Pre steak, this recipe is the base of our Hot Honey and Coffee Rub compound butter. Use Hot Honey to bump up the flavor of your favorite dishes, it's great drizzled on everything from salads, to tacos, to pizza. This recipe makes a medium-spicy version.

When used in a marinade, honey will help tenderise meat and while it is cooking, the honey gives a distinctive barbecue flavour to food as it caramelises. Contemporary chefs use honey in many of their dishes - from salad dressings to barbecues, stir frys, fusion food and delicious desserts.

Bring your butter to room temperature.

Cold butter won't blend with your mix-ins, and melted butter won't keep its consistency to hold them in place. Room temperature is like Goldilocks and the Three Bears: not too cold and not too hot.

According to a professional chef who spoke to Taste of Home, steakhouses use lots of butter in their cooking, often slathering it over pieces of meat even when the use of butter is not indicated anywhere on the menu. Butter—especially clarified butter—can add taste and even improve the glossy look of a cooked steak.

Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.

Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter. It will sizzle right away and you'll create the ideal basting situation.

Now, before you accuse restaurants of butter sabotage, let's talk about the "tenderizer" effect. The fat in the butter can help soften the meats' protein fibers, resulting in a more tender steak. It's like giving your steak a spa day, minus the fluffy robes and cucumbers on the eyes.

What is the rule of 3 for grilling steaks? ›

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

It's as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Honey is the edge in this recipe. Once cooked, you taste only the barest hint of sweetness, yet honey or sugar opens up all the meat's bold beefiness.

Honey is also a great binder and thickener for amping up or sweetening sauces, marinades, dips, and dressings. For instance, a good beef marinade can be a simple dose of honey along with soy sauce, balsamic vinegar, fresh rosemary, green onions, and Dijon mustard.

Research from the University of Illinois in the US has found that honey's antioxidant qualities can help preserve meat without compromising taste, at the same time as slowing the oxidation of low-density lipoproteins (LDL), a process that leads to atherosclerotic plaque deposition.

Marinating meat in honey before cooking can add sweetness and caramelization to the surface. However, be cautious with high heat, as honey can burn easily. It's best to use honey in moderation and combine it with other ingredients like soy sauce or citrus for a balanced flavor.