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In a medium bowl, whisk together honey, Worcestershire sauce, olive oil, apple cider vinegar, soy sauce, chopped garlic, chopped jalapeño, red pepper flakes, smoked paprika, salt, and pepper. Taste the marinade and adjust seasoning if needed.
Pat steaks dry with paper towels. Place in a zip-top bag or shallow glass dish. Pour the marinade over and coat evenly. Marinate for at least 1 hour up to 8 hours in the fridge, flipping halfway through. Let steaks come to room temperature for 20-30 minutes before cooking.
Preheat grill to 450-500°F or heat cast-iron pan over medium-high heat with a drizzle of oil. Grill steaks for 3-5 minutes per side or sear in pan for 2-3 minutes per side until internal temp reaches 130°F for medium-rare or 140°F for medium. During the last minute, brush steaks with leftover marinade to create a glaze.
Remove steaks from heat and rest for 5 minutes before slicing.
For optional butter glaze: melt butter in a small skillet, stir in honey and chopped jalapeño, and brush over the hot steaks right before serving for an extra glossy finish.
Slice against the grain and serve with grilled corn, roasted sweet potatoes, or your favorite sides.