Grilled Ribeye Steak with Barrel-Aged Maple Syrup

Ribeye is known for its generous marbling and exceptional tenderness. The notes of vanilla, oak, and caramel from our bourbon barrel-aged maple syrup enhance the natural richness of this cut of beef, while a melting herb butter adds a finishing touch that's as simple as it is refined.

A perfect recipe to impress your guests at your next barbecue.

  • Servings: 2 to 4 people

  • Prep Time: 15 minutes

  • Marinating Time: 20 to 45 minutes

  • Cook Time: 8 to 10 minutes

Ingredients

Steaks

  • 2 ribeye steaks, about 340 to 400 g (12 to 14 oz) each, 1 to 1½ in thick

  • ¼ cup (60 ml) bourbon barrel-aged maple syrup

  • 2 tbsp (30 ml) soy sauce

  • 1 tbsp (15 ml) vegetable oil

  • 1 garlic clove, finely chopped

  • 1 tsp smoked paprika

  • 1 tsp freshly ground black pepper

Herb Butter

  • ¼ cup (60 g) unsalted butter, softened

  • 1 tbsp fresh chives, chopped

  • 1 tsp fresh rosemary, very finely chopped

  • 1 small garlic clove, grated

  • 1 tsp bourbon barrel-aged maple syrup

  • A pinch of salt

  • Black pepper, to taste

Instructions

1. Prepare the Marinade

In a bowl, mix the bourbon barrel-aged maple syrup, soy sauce, oil, garlic, smoked paprika, and pepper.

Place the steaks in a dish or airtight bag and pour the marinade over the meat. Refrigerate for 20 to 45 minutes. Avoid marinating too long to preserve the meat's texture.

2. Prepare the Herb Butter

Mix the softened butter, chives, rosemary, garlic, maple syrup, salt, and pepper until well combined. Refrigerate until ready to serve.

3. Grill the Steaks

Preheat the barbecue to high heat, between 500 and 550 °F (260 to 290 °C).

Remove the steaks from the marinade and place them directly over the heat.

Cook 4 to 5 minutes per side, depending on thickness, for a medium-rare doneness.

Remove the steaks when the internal temperature reaches 52 °C (125 °F). During resting, the temperature will naturally rise to about 54 °C (130 °F).

4. Let Rest

Place a generous knob of herb butter on each steak and let rest 5 to 7 minutes before serving.

Slice the meat against the grain and serve with grilled vegetables or roasted potatoes.

Trace Tip

For an even more indulgent experience, add a light drizzle of bourbon barrel-aged maple syrup over the butter just before serving. In contact with the hot meat, it will blend with the melted butter to create a rich, glossy finish that fully showcases the bourbon barrel aromas.

Bon appétit!