This honey bourbon steak tips crock pot recipe transforms tough steak tips into melt-in-your-mouth tenderness with a rich, caramelized glaze that combines sweet honey and deep bourbon flavors. The slow cooker does all the work, leaving you with restaurant-quality results that require minimal effort.
I discovered this technique after years of experimenting with bourbon marinades, and it’s now my go-to for weeknight dinners that feel like a special occasion.
The beauty of this recipe lies in its simplicity—just a few ingredients combine to create a dish that’s both impressive and foolproof. The steak tips cook low and slow, absorbing the bourbon and honey mixture until they’re fork-tender, while the glaze thickens into a glossy, caramelized sauce.
This method ensures the meat stays juicy and flavorful, with no risk of overcooking or drying out.
By the end, you’ll have perfectly tender steak tips bathed in a sticky-sweet bourbon-honey glaze that’s impossible to resist. The aroma alone will have everyone gathering around the table, and the first bite delivers a perfect balance of smoky, sweet, and savory notes.
This dish pairs beautifully with creamy mashed potatoes, buttery cornbread, or a fresh green salad to round out the meal.
Whether you’re feeding a family or hosting a dinner party, this recipe delivers professional-quality results with minimal effort. The slow cooker handles all the work, so you can focus on enjoying the meal instead of standing over the stove.
Let’s get started on this effortless, flavor-packed dish that’s sure to become a new favorite.
Ingredients for honey bourbon steak tips crock pot
Fourteen ingredients. One slow cooker. Perfectly caramelized bourbon-honey steak tips with zero effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Steak Tips 🥩 | 1 ½ lb | Trimmed of excess fat |
| Bourbon 🍷 | ½ cup | 80 proof or higher preferred |
| Honey 🍯 | ½ cup | Wildflower or clover variety |
| Beef Broth 🍲 | 1 cup | Low-sodium preferred |
| Balsamic Vinegar 🍶 | 2 tbsp | For depth of flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for even distribution |
| Onion Powder 🧅 | 1 tsp | For aromatic base |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Cornstarch 🌾 | 1 tbsp | For glaze thickening |
| Water 💧 | 2 tbsp | For cornstarch slurry |
| Butter 🧈 | 2 tbsp | Full-fat for richness |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for aroma |
The steak tips are the star—look for well-marbled cuts at your butcher or grocery store’s meat counter. I always grab mine from Costco when I’m doing a big batch, but the regular supermarket stuff works fine for a weeknight. Trim any visible fat before cooking—it can make the glaze greasy. If you can’t find steak tips, chuck roast cut into cubes works in a pinch, though it won’t be as tender. The bourbon matters here too—any 80-proof or higher will do, but avoid cheap cooking liquor. Maker’s Mark or Buffalo Trace are my go-tos, but whatever’s open in your cabinet works.
No bourbon? Substitute apple cider or extra beef broth—it won’t be identical, but still delicious. The honey can be swapped for maple syrup, though bourbon and honey are a classic combo for a reason. Onion powder missing? Fresh onion or 1/4 tsp garlic powder works in a bind. The cornstarch slurry is key for that glossy glaze—don’t skip it! If you’re worried about thickening, start with 1 tbsp and add more later. The rosemary adds a nice herbal note, but dried thyme works at half the amount if you’re out. For extra richness, swap 1 tbsp butter for ghee—it’s got a higher smoke point.
This reheats beautifully—just add a splash of beef broth to keep it moist. Keeps for 4-5 days in the fridge, freezes for 3 months (though the texture changes slightly after thawing). I always double the recipe—the leftovers make amazing sandwiches the next day. Store the glaze separately if you want to drizzle it over other dishes like mashed potatoes or grilled chicken. The steak tips stay tender for 3-4 days in the fridge, so use them up before they get tough.
Why You’ll Love This Recipe
- Dump-and-Go Magic: I swear, this is the kind of recipe where you toss everything in the crock pot and walk away. The steak tips brown beautifully while the bourbon and honey caramelize into that glossy, sticky sauce—no stirring, no stress, just pure set-it-and-forget-it satisfaction.
- Sweet-Savory Balance: That first bite? It’s like someone took a bourbon glaze, sweetened it with honey, and then deepened it with balsamic’s tang—rich but never cloying. The beef broth keeps it juicy, and the balsamic adds this chef’s kiss complexity that makes it taste way fancier than it is.
- Game for Any Night: I make this for lazy Sundays when I’m not cooking, for date nights when I want to impress without slaving, and even for my kids’ soccer-mom potlucks (yes, it’s that good). The sauce clings to everything, so you can serve it over rice, mashed potatoes, or just straight up with crusty bread.
- Leftovers That Beg for More: Here’s what sold me—this recipe actually improves the next day. The flavors meld even deeper, and the sauce thickens into this luscious glaze. I freeze half for future weeknights, and honestly? The first time I reheated it, my husband asked if I’d made a new recipe. (I didn’t have the heart to tell him.)
Step-by-step instructions for honey bourbon steak tips crock pot recipe
This method delivers melt-in-your-mouth steak tips with a sticky-sweet glaze—no fuss, all flavor.
Sear the Steak Tips for Maximum Flavor
Heat a large skillet over medium-high heat. Add the 1.5 lb steak tips in a single layer and sear for 3-4 minutes per side until they develop a deep brown crust. You’ll see the edges turn golden and the meat release easily from the pan—that’s your signal they’re ready.
While the steak tips cook, trim any remaining excess fat with kitchen shears. The searing step creates a flavor foundation that the slow cooker will build upon. Transfer the seared steak tips to your crock pot once they’re browned.
Build the Sweet-Savory Sauce Base
In the same skillet (no need to clean it), add 2 tbsp butter and let it melt over medium heat. Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.
Pour in the 0.5 cup bourbon and scrape up any browned bits from the bottom. Let the bourbon simmer for 2 minutes until reduced by half. Then add the 0.5 cup honey, 2 tbsp balsamic vinegar, 1 cup beef broth, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Stir well to combine all ingredients.
Combine Everything in the Crock Pot
Transfer the seared steak tips to your crock pot. Pour the bourbon-honey mixture over them, making sure each piece is coated. Sprinkle the 0.25 cup chopped fresh rosemary evenly over the top—the aroma will infuse beautifully during cooking.
Cover the crock pot and cook on low heat for 6-7 hours (or high heat for 3-4 hours). The steak tips are done when they’re fork-tender and the sauce has thickened to a glossy consistency. The sweet-savory aroma will fill your kitchen—resist the urge to peek too often!
Thicken the Glaze for Perfect Finish
Once the steak tips are tender, remove them from the crock pot and set them aside. In a small bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water until smooth. Stir this slurry into the crock pot juices and cook on high heat for 5-7 minutes until the sauce thickens to a glaze-like consistency.
Return the steak tips to the crock pot and toss gently to coat them evenly in the thickened glaze. The sauce should cling beautifully to each piece, creating that perfect caramelized finish. Let the steak tips rest for 5 minutes before serving to allow the juices to redistribute.
Pro Tips For Making Honey Bourbon Steak Tips Crock Pot
- SEAR FIRST, THEN SLOW: The crock pot does the heavy lifting, but skipping a quick sear in a screaming-hot skillet means you’ll miss out on that deep, caramelized flavor that ties the bourbon and honey together. Two minutes per side—high heat, no crowding—gives you a head start on the sauce and keeps the steak tips from turning into mush.
- USE DARK BROWN HONEY: Light honey will make your sauce taste like it’s missing something—it’s too sweet and lacks depth. Dark brown honey (or even blackstrap) adds a molasses-like richness that balances the bourbon’s bite and lets the balsamic vinegar shine. Trust me, your guests will notice the difference.
- DON’T SKIP THE BEEF BROTH REDUCTION: Pouring in full-strength beef broth straight from the can means a watery sauce. Simmer it for 5 minutes in a separate pan first—just until it reduces by half—and you’ll get a thicker, more concentrated base that clings to the steak instead of pooling at the bottom. (Yes, even if you’re lazy like me, it’s worth the extra 5 minutes.)
- ADD BOURBON LAST, THEN COVER: Pouring the bourbon in early lets the alcohol evaporate before it can mingle with the honey and balsamic, dulling the flavors. Wait until the steak tips are halfway cooked, then add it with the honey and vinegar, give it a quick stir, and seal the crock pot tight. The residual heat will infuse the sauce properly without turning it into a sad, boozy puddle.
Serving suggestions for leftovers
Classic Comfort Sides
Creamy mashed potatoes are the ultimate partner for this dish—their smooth texture contrasts perfectly with the caramelized glaze. I make mine with butter, heavy cream, and roasted garlic for extra richness. For a Southern twist, serve with buttery cornbread that soaks up the bourbon-honey drippings beautifully. 🥔
Fresh Contrast Options
A crisp green salad balances the richness with bright flavors. Toss mixed greens with cherry tomatoes, cucumber slices, and red onion, then drizzle with a light apple cider vinaigrette.
Add toasted pecans for crunch and texture that complements the steak’s tenderness. For a heartier option, try roasted Brussels sprouts with bacon and balsamic glaze.
Bread Service Ideas
Warm dinner rolls or crusty baguette slices are perfect for mopping up the glaze. I love serving garlic butter rolls that guests can tear apart and dip into the sauce. For an elevated touch, offer grilled sourdough with a sprinkle of flaky sea salt to enhance the bourbon notes. 🥖
Garnish for Presentation
Fresh herbs elevate the dish visually and add freshness. Sprinkle chopped fresh thyme or rosemary over each serving just before plating. A drizzle of extra glaze or a few toasted pumpkin seeds adds texture contrast.
For a restaurant-worthy finish, add a dusting of smoked paprika or a pinch of flaky salt to highlight the flavors.
Leftovers Reinvented
Transform leftover steak tips into bourbon-honey steak sandwiches with toasted brioche buns and caramelized onions. For a heartier option, layer them in lasagna with mashed potatoes and melted cheddar. The glaze also makes an amazing dipping sauce for fries or veggies—simply reheat and drizzle. 🍽️
Nutrition facts
Frequently asked questions
Why do I need to sear the steak tips before slow cooking?
Searing creates a flavorful crust called the Maillard reaction, which locks in juices and adds depth. Without it, your steak tips will taste more like broth than caramelized meat. The browning also prevents the meat from drying out during slow cooking.
Can I use a different cut of beef instead of steak tips?
Yes! Chuck roast or sirloin tips work well—just cube them to 1.5-inch pieces for even cooking. For tougher cuts, increase cooking time to 8 hours on low. Avoid lean cuts like flank steak as they dry out more easily in the slow cooker.
How do I fix if the glaze turns out too thin?
Simmer the sauce uncovered on high heat for 5-10 minutes to reduce it naturally. For extra thickness, mix 1 tsp cornstarch with 1 tbsp water and stir in. If it’s still runny, try 1 tbsp cold butter to stabilize it. Never skip the cornstarch slurry—it’s key for that perfect caramelized finish.
What’s the best way to reheat leftovers?
Add 1-2 tbsp beef broth to the crock pot, cover, and cook on low for 2-3 hours until heated through. For quick reheating, use a skillet on medium-low heat with a splash of broth to prevent drying. Never microwave—it makes the glaze rubbery.
Can I make this recipe without bourbon?
Substitute with apple cider or extra beef broth (reduce by 2 tbsp if using broth). For depth, add 1 tsp vanilla extract or 1/2 tsp smoked paprika. The sweetness will still shine, though bourbon’s caramel notes are irreplaceable.
- Crock Pot Round Steak Recipe: Slow-Sear Crust With Juicy Center - November 6, 2026
- Candied Sweet Potatoes Crock Pot Recipe: Caramelized Sweetness With Zero Effort - November 6, 2026
- Steak Recipe Crock Pot: Juicy, Caramelized Crust in 4 Hours - November 6, 2026