Slow Cooker Honey Bourbon Steak Tips Recipe
This Slow Cooker Honey Bourbon Steak Tips recipe features tender, bite-sized sirloin steak slow-cooked in a flavorful sauce made with bourbon, honey, ketchup, and savory spices. Perfect for a comforting and easy weeknight dinner, the steak tips are first seared to lock in flavor, then simmered slowly until fork-tender. The dish is finished with an optional thickened sauce and garnished with fresh parsley for a bright touch.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Steak and Seared Ingredients
- 2 pounds sirloin steak, cut into bite-size pieces
- 1 Tablespoon olive oil
Sauce Ingredients
- ¼ cup bourbon
- ¼ cup honey
- ¼ cup ketchup
- ¼ cup low-sodium soy sauce
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon brown sugar
- 3 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Thickening Mixture (Optional)
- ¼ cup water
- 2 Tablespoons cornstarch
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Prepare and Sear the Steak: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the sirloin steak bites in batches until browned on all sides. This step is to add color and flavor, not to cook the steak through.
- Transfer to Slow Cooker: Place the browned steak bites into the slow cooker, spreading them evenly.
- Mix the Sauce: In a bowl, whisk together bourbon, honey, ketchup, low-sodium soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, salt, and black pepper until thoroughly combined.
- Cook the Steak: Pour the sauce mixture over the steak in the slow cooker. Cover and cook on low for 4 to 6 hours until the steak is fork-tender. Stir halfway through cooking if possible to ensure even cooking and saucing.
- Thicken the Sauce (Optional): About 30 minutes before the end of cooking, whisk together the cornstarch and water to create a slurry. Stir this into the slow cooker and continue cooking to thicken the sauce to your desired consistency.
- Serve: When done, serve the steak tips warm, optionally garnished with fresh parsley for a pop of color and freshness.
Notes
- Be sure not to overcrowd the skillet when searing the steak to ensure proper browning.
- The bourbon adds depth to the sauce but can be omitted or substituted with beef broth for a non-alcoholic version.
- Adjust salt according to taste and soy sauce saltiness.
- For a gluten-free dish, ensure the soy sauce is gluten-free or substitute with tamari.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
