7 Day Honey Cured Steak
7 Day Honey Cured Steak is a medium American recipe that serves 2. 620 calories per serving. Recipe by Max the Meat Guy on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $30.44 total, $15.22 per serving
Ingredients
- 1.5 lb Beef Steak (ribeye or strip) (thick cut, about 1.5 inches, bone‑in optional)
- 2 tbsp Coarse Kosher Salt
- 1 tbsp Black Pepper (freshly ground)
- 0.5 cup Pure Honey (raw, unfiltered)
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika (optional for extra smoke flavor)
- 2 cup Applewood Chips (soak in water for 30 minutes before use)
Instructions
Cure the Steak in Honey
Place the steak in a shallow, non‑reactive dish, pour 0.5 cup of pure honey over it, and turn to coat all sides. Cover tightly with plastic wrap and refrigerate for 7 days, turning once halfway through.
Time: PT0M
Remove and Pat Dry
After 7 days, remove the steak, discard excess honey, and pat the surface dry with paper towels. This reveals a deep red color and prepares the surface for seasoning.
Time: PT5M
Season Generously
Season both sides of the steak with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Press the seasoning into the meat so it adheres.
Time: PT5M
Preheat Smoker
Set the smoker (or grill) to 225°F (107°C). Add the soaked applewood chips to the firebox and let the smoker stabilize for about 15 minutes.
Time: PT15M
Temperature: 225°F
Smoke the Steak
Place the seasoned steak directly on the smoker rack. Smoke until the internal temperature reaches 130°F (54°C) for medium‑rare, about 30 minutes. If you prefer medium, aim for 140°F (60°C).
Time: PT30M
Temperature: 225°F
Rest and Slice
Remove the steak from the smoker, tent loosely with foil, and let rest for 10 minutes. Slice against the grain into ½‑inch thick slices before serving.
Time: PT10M
Nutrition Facts
- Calories
- 620
- Protein
- 45 g
- Carbohydrates
- 22 g
- Fat
- 35 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto‑Friendly (low carb, but contains honey)
Allergens: Honey
Ingredient Substitutions
- Instead of Beef Steak (ribeye or strip): Sirloin steak, Beef short rib steak
- Instead of Pure Honey: Maple syrup (will alter flavor)
- Instead of Applewood Chips: Cherry wood chips
Equipment Needed
- Smoker or Grill with Lid
- Meat Thermometer
- Tongs
- Basting Brush
- Cutting Board
- Sharp Knife
- Aluminum Foil (optional)
- Plate for Curing (optional)
Critical Steps — Do Not Skip
- Curing the steak in honey for 7 days
- Patting the steak dry before seasoning
- Smoking to the correct internal temperature
- Resting the steak before slicing
Chef Tips from the Video
- Use a digital probe thermometer for precise doneness.
- Let the steak come to room temperature (about 20 minutes) before placing it in the smoker.
- Slice against the grain to maximize tenderness.
Troubleshooting
Steak is too sweet.
Reduce the honey cure to 4 days or wipe the steak more thoroughly before seasoning.
Not enough smoke flavor.
Add an extra cup of soaked applewood chips and extend smoking time by 10‑15 minutes at the same temperature.
Steak dries out.
Ensure the internal temperature does not exceed 140°F and always let the steak rest before slicing.
Storage
Refrigerator: Store cooked steak in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freezer bag; freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The honey cure can be done up to 3 days in advance; keep the steak sealed in the fridge.
- If you need to reheat, slice the steak and warm gently in a 250°F oven for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of honey‑cured smoked steak in American barbecue tradition?
While honey curing is more common in Asian char‑siu, American pitmasters have adopted sweet glazes to balance smoky flavors. The technique reflects a fusion of Southern barbecue’s love for wood smoke with the sweet‑savory balance found in Chinese and Korean rib dishes.
How does this honey‑cured smoked steak compare to Chinese takeout spare ribs?
Both dishes use a sweet glaze and heavy seasoning, but the steak is a single, thick cut of beef rather than pork ribs. The applewood smoke adds a fruitier note compared to the typical charcoal used in Chinese takeout kitchens.
What traditional Korean short‑rib flavors are echoed in this steak recipe?
Korean short ribs (galbi) are marinated in a sweet‑savory sauce with soy, sugar, and fruit juices. This steak mimics that balance by using honey for sweetness and a robust salt‑pepper rub, while the applewood smoke provides a subtle fruit‑infused aroma similar to Korean grilling.
On what occasions is a honey‑cured smoked steak traditionally served in American cuisine?
It’s ideal for weekend barbecues, holiday gatherings, or as a show‑stopper for a dinner party where a dramatic, sweet‑smoky centerpiece is desired.
What other American barbecue dishes pair well with honey‑cured smoked steak?
Serve it alongside classic sides like smoked mac & cheese, grilled corn on the cob, coleslaw, or a tangy cucumber salad to cut through the sweetness.
What are the most common mistakes to avoid when making honey‑cured smoked steak?
Common errors include over‑curing (making the meat overly sweet), not wiping off excess honey before seasoning, smoking at too high a temperature (which burns the glaze), and skipping the rest period, which leads to dry slices.
Why does this recipe use applewood chips instead of hickory or mesquite?
Applewood provides a mild, fruity smoke that complements the honey’s sweetness without overpowering the beef, whereas hickory or mesquite would add a stronger, sometimes bitter note that can clash with the glaze.
Can I make the honey‑cured smoked steak ahead of time and how should I store it?
Yes. After curing, you can keep the raw, honey‑coated steak sealed in the fridge for up to 3 days before smoking. Once smoked, store the cooked slices in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
What does the YouTube channel Max the Meat Guy specialize in?
The YouTube channel Max the Meat Guy focuses on meat‑centric cooking techniques, from curing and smoking to grilling and butchering, delivering detailed, hands‑on tutorials for home cooks who love bold, flavorful protein dishes.
How does the YouTube channel Max the Meat Guy's approach to American barbecue differ from other barbecue channels?
Max the Meat Guy emphasizes scientific precision—using exact curing times, temperature controls, and flavor‑balancing techniques—while many other channels rely more on intuition and traditional lore. His videos often include cost breakdowns and equipment alternatives for budget‑friendly cooking.
Last updated: August 20, 2026
