I love this recipe because it combines rich, tender steak with juicy shrimp in a way that feels exciting and unique. The hot honey cure adds incredible depth of flavor, and the quick high-heat finish gives everything a perfect crust. I also enjoy how this dish works just as well for a special dinner as it does for an impressive weekend cook.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Steak and Shrimp: ▢3-4 Filet Mignons ▢1.5 lbs Shrimp peeled & de-veined ▢2 tbsp Kosher Salt ▢2 tbsp Cowboy Candy Rub or Your Favorite Steak Rub ▢2 tbsp Favorite Seafood Rub
Cure: ▢1 Gallon Honey ▢½ cup Red Chili Flakes
Directions
I begin by seasoning the steaks generously with kosher salt. I gently heat the honey until it becomes very viscous, then place the steaks into a food-safe container and completely cover them with the honey. I cover the container and refrigerate it for 24 hours, flipping the steaks every two hours if they are not fully submerged. About one hour before cooking, I reheat the honey and add the shrimp, letting them sit until I am ready to cook.
When it is time to cook, I remove the steak and shrimp from the honey and wipe off any excess. I season the steak with my favorite steak rub and the shrimp with my favorite seafood rub, then set them aside. I preheat my smoker to 250°F for indirect cooking and add the steaks, cooking them for about 30 minutes until they reach an internal temperature of 120°F. I remove the steaks and let them rest for 10 minutes. I then heat a high-heat fire to around 400°F and sear the steaks for about one minute per side to build a crust. While the steak finishes, I heat a cast iron skillet with oil and cook the shrimp for 1–2 minutes until just done. I slice the steak, serve everything together with butter, and enjoy.
Servings and Timing
This recipe serves 4 people. I spend about 15 minutes on prep, 1 hour cooking, and 24 hours curing, for a total time of roughly 1 day, 1 hour, and 15 minutes.
Variations
When I want extra heat, I increase the red chili flakes in the honey cure. I sometimes swap filet mignon for ribeye or strip steak for a bolder beef flavor. If I do not have a smoker, I cook the steak low in the oven and finish it in a hot skillet. I also like adding a squeeze of lemon over the shrimp for brightness.
Storage/Reheating
I store leftover steak and shrimp in separate airtight containers in the refrigerator for up to two days. When reheating, I warm the steak gently in a skillet or oven to avoid overcooking. I reheat the shrimp quickly over low heat or enjoy them cold to preserve their texture.
FAQs
Why does the steak cure for 24 hours?
I cure the steak longer because it is a dense protein that benefits from extended time to absorb flavor and tenderize.
Why does the shrimp only cure for one hour?
I limit the shrimp curing time because they are delicate and can become mushy if left too long in honey.
Can I reuse the honey cure?
I do not reuse the honey after curing proteins for food safety reasons.
What if I do not have a smoker?
I cook the steak low and slow in the oven, then sear it on the stovetop.
Can I make this less sweet?
I wipe off excess honey thoroughly and use a savory-forward rub to balance the sweetness.
What internal temperature should the steak reach?
I pull the steak at around 120°F before the final sear for a tender result.
Can I grill the shrimp instead of using a skillet?
I grill the shrimp on skewers over high heat for about 1–2 minutes per side.
What sides go well with this dish?
I like serving it with roasted vegetables, grilled corn, or a fresh salad.
Is this dish very spicy?
I find it has a balanced sweet heat, but I adjust chili flakes to control the spice level.
Can I prepare parts of this recipe ahead of time?
I do all the curing ahead, which makes the actual cooking day very straightforward.
Conclusion
I keep coming back to this hot honey steak and shrimp because it delivers big flavor with a fun, creative twist on classic surf and turf. The sweet heat, tender textures, and bold seasoning make it a standout dish that I love serving when I want something truly memorable.
A bold surf-and-turf dish featuring tender filet mignon and juicy shrimp cured in sweet-spicy hot honey, then finished with high heat for a perfect crust and deep, indulgent flavor.
Ingredients
3–4 filet mignons
1.5 lbs shrimp, peeled and deveined
2 tbsp kosher salt
2 tbsp cowboy candy rub or favorite steak rub
2 tbsp favorite seafood rub
1 gallon honey
1/2 cup red chili flakes
Instructions
Season the filet mignons generously with kosher salt.
Gently heat the honey until very viscous but not boiling.
Place steaks in a food-safe container and completely cover with honey.
Cover and refrigerate for 24 hours, flipping steaks every 2 hours if not fully submerged.
About 1 hour before cooking, reheat the honey slightly and add the shrimp to cure.
Remove steak and shrimp from honey and wipe off excess.
Season steak with steak rub and shrimp with seafood rub.
Preheat smoker to 250°F for indirect cooking.
Smoke steaks for about 30 minutes until internal temperature reaches 120°F.
Remove steaks and rest for 10 minutes.
Increase heat to about 400°F and sear steaks for 1 minute per side.
Heat a cast iron skillet with oil and cook shrimp for 1–2 minutes until just done.
Slice steak, serve with shrimp, and finish with butter if desired.
Notes
Do not reuse honey after curing proteins.
Shrimp should only cure briefly to avoid mushy texture.
