In a separate bowl, whisk together bourbon, soy sauce, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, minced garlic, grated ginger, black pepper, and kosher salt until sugar begins to dissolve.

Marinate

Pour about three-quarters of the marinade over the cubed steak, reserving the remaining marinade for finishing the sauce. Toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 2 hours. (If short on time, marinate 15–30 minutes at room temperature.)

Pat dry before cooking

Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature. Drain and reserve marinade; pat steak pieces dry with paper towels to encourage a good sear. Sprinkle a light pinch/fraction of the kosher salt reserved if needed after patting dry.

Sear the steak

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Working in a single layer (cook in batches if necessary), add steak cubes in a single layer without crowding. Sear undisturbed 2 minutes, toss or flip pieces, and sear another 1–2 minutes until browned on all sides but still medium-rare to medium (internal ~130–140°F / 55–60°C). Remove seared steak to a plate and tent loosely with foil while you make the sauce.

Sauce (thickening & finishing)

Reduce reserved marinade

Carefully pour the reserved marinade into the hot pan (off direct high heat to reduce flare-ups from the bourbon) and bring to a simmer. Scrape browned bits from the bottom of the pan with a wooden spoon. Simmer gently for 3–4 minutes to cook off alcohol and concentrate flavors.

Make slurry and finish

Whisk cornstarch into cold water to make a smooth slurry. Reduce heat to medium-low and slowly whisk the slurry into the simmering marinade to thicken. Add butter and honey (or maple syrup) and stir until butter melts and sauce becomes glossy. Taste and adjust seasoning — add the optional red pepper flakes for heat or a splash of soy for saltiness. If sauce becomes too thick, add up to 1–2 tablespoons water to reach desired consistency.

Coat steak

Return seared steak and any accumulated juices to the pan and toss gently in the sauce for 1 minute to glaze and warm through. Do not overcook the steak — remove from heat when internal temp reaches your desired doneness.

Garnish & Serving

Finish and serve

Transfer glazed steak tips to a warm serving platter. Sprinkle thinly sliced scallions and toasted sesame seeds over the top. Serve immediately with lemon or lime wedges on the side if desired. These steak tips go well with mashed potatoes, steamed rice, or roasted vegetables.