These steaks can be cooked on the barbecue, under the broiler, or in a grill pan. To preserve the delicate maple flavor, the steaks are grilled at medium temperature and brushed with the remaining marinade 2 minutes before the end of cooking.
To avoid damaging the steak, I slide the long side of a large spatula under the long side of the steaks to flip them.
Servings: 2
In a dish large enough to hold the steaks, combine the syrup, vinegar, and salt. Place the steaks in the marinade, turn them over to coat both sides, and refrigerate for 30 to 60 minutes.
Remove the steaks from the marinade, let them drain to remove excess marinade, and place on a plate before cooking. Pour the marinade into a small saucepan, bring to a boil, and cook for 30 seconds (this step kills bacteria before cooking)
Heat the barbecue, oven grill, or griddle pan and cook the steaks for about 10 minutes, turning them once or twice during cooking. About 2 minutes before the end of cooking, generously brush the tops of the steaks with the marinade. They are cooked through when the flesh is opaque pink and the rounded center bone comes away easily when pressed with a fork. Season with pepper and serve
Ingredients
Directions
In a dish large enough to hold the steaks, combine the syrup, vinegar, and salt. Place the steaks in the marinade, turn them over to coat both sides, and refrigerate for 30 to 60 minutes.
Remove the steaks from the marinade, let them drain to remove excess marinade, and place on a plate before cooking. Pour the marinade into a small saucepan, bring to a boil, and cook for 30 seconds (this step kills bacteria before cooking)
Heat the barbecue, oven grill, or griddle pan and cook the steaks for about 10 minutes, turning them once or twice during cooking. About 2 minutes before the end of cooking, generously brush the tops of the steaks with the marinade. They are cooked through when the flesh is opaque pink and the rounded center bone comes away easily when pressed with a fork. Season with pepper and serve
