By s debrango • March 23, 2012

Author Notes: I love the touch of sweetness that maple syrup brings to this steak, I gave it a slightly Asian flavor by adding soy sauce and freshly grated ginger to the maple syrup. The steak has a short marinade then is pan seared and finished in the oven. I caramelized some onions with the rest of the marinade and topped the steak with them. There is enough marinade for 2 steaks with a little left over to glaze the steak before putting in the oven and to add to the onions. I used rib eye steaks because thats what I had you can use whatever cut you prefer. The onions that are caramelized with the marinade go perfectly with the steak. (less)Author Notes: I love the touch of sweetness that maple syrup brings to this steak, I gave it a slightly Asian flavor by adding soy sauce and freshly grated ginger to (…more) —sdebrango

Makes 2 steaks

·         2 Steaks preferably pastured,grass fed (I used rib eye almost 2 inches thick)

·         1/4 cup Grade B maple syrup

·         3 tablespoons soy sauce

·         1 teaspoon fresh ginger grated

·         1 tablespoon melted butter

·         salt and pepper to taste

·         1/2 yellow onion thinly sliced

·         1 tablespoon butter

·         2 tablespoons marinade made for steaks

1.      Take steaks out of the refrigerator, lightly salt (just a little) and let them sit at room temperature for 30 minutes. Pre heat oven to 425 degrees. Grate the ginger, place in small mixing bowl, add the maple syrup, melted butter and soy sauce and whisk to combine.Pat the steaks dry with a paper towel and spoon about half of the marinade on the steak and let sit for 15 minutes. Heat oven proof skillet lightly coated with olive oil. When the skillet is good and hot, scrape some of the marinade off of the steak, add pepper and place the steaks in the skillet let them sear on one side about 3-4 minutes,turn steak over and spoon a little more marinade on top of steaks and place it in the oven for 7-8 minutes for a medium rare steak. Remove from oven place on cutting board and tent with foil and let sit for 10 minutes. The steak should feel firm but not dry when you poke with your finger. There will be a slight give. You can use a meat thermometer if you are more comfortable doing that for a medium rare steak it should register 135-140 when you remove from the oven, and the final temperature would be 140-145 after it rests.

2.      To make the onions, melt a tbs of butter in a skillet, add the sliced onions and spoon about 2 tbs of the marinade on them and let them caramelize on med heat. It will take about 20 minutes. You can serve the steak whole or slice it your choice. Top with the caramelized onions and serve.

·         This recipe is a Community Pick!

·         This recipe was entered in the contest for Your Best Soy

·         This recipe was entered in the contest for Your Best Maple Recipe