Maple Steak Marinade

Last Updated on June 20, 2024 by Michelle

Yes, I’m always finding a new way to use maple syrup in my kitchen. My family’s favorite maple-infused recipes line the pages of Sweet Maple, which you can find wherever books are sold, or order right here. Take a peek inside, and see what others are saying about Sweet Maple right here.

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I mean I use maple in most recipes in my farmhouse kitchen. But maple on steak? Really? Maple Steak Marinade? This one shocked even me until I discovered just how amazingly delicious my little experiment was.

I started off with a sirloin steak, roughly around 1 1/2 pounds. But before I share the marinade recipe, there are a few other things I do that make this the best steak ever…

3 Tips for Preparing a Delicious Steak

I have three tips for preparing your steak that make a world of difference:

• USE A QUICK MARINATOR.

This is a game changer. I was always forgetting to prepare ahead of time so my meat could soak for a minimum of 1/2 and hour. Using this instant marinator means I can prepare this meal even if I didn’t prepare ahead. Score.

• ADD GOOD FLAVOR.

Just salt and pepper is fine, but once I discovered this wholesome, delicious seasoning, I can’t marinate meat without it. It’s THAT good. I love it so much I asked for a discount so you could try it too… use code SWEETSALT to save 15% off your entire order.

• USE TONGS.

I used to always poke forks into my steaks. Haphazardly. Often. Now I cringe at the thought. You see, every little poke is one more hole for the wonderful juices to escape. I’d like to keep those in my steak, to up the yum factor thank you. So use tongs like these.

• SEAR FIRST.

This step always seemed like an unnecessary pain to me. Why add one more thing to the recipe? Wasn’t it just for appearance of the meat? Who cares what shade of brown it is? What I didn’t understand is the depth of flavor that searing offers my meat. It’s just too good to pass up.

• SAVE YOUR BACON GREASE.

Honestly, if you’re only going to take one of my tips to heart, this one is the one. I realize you may think I’m crazy, but trust me it’s crazy delicious… I use bacon fat to grease my cast iron before adding in my steak to sear it. Yep. Bacon fat. I save my drippings in a glass jar in my fridge.

Pork lard is also amazing for this. Check out my Complete Guide to Lard if you’d like to know more.

For a 1 1/2 pound steak, you could easily double this marinade recipe. You could even triple it, honestly. Then I seared the meat for 2 minutes on each side and transferred the cast iron skillet right from the stove to the preheated oven (preheated to 400), where it cooks until the right doneness, which was 20 minutes for me.

By the way, if you need some maple syrup, this right here is my favorite. They’re truly an awesome family-run business making some genuine maple deliciousness. Use code SOULYRESTED and save!

Click any image below if you’d like to learn more about some of the products I love.

These are affiliate links to companies and products I highly recommend.

Listen in to More About my Marinator

And now for that recipe!

Listen, and eat what is good, and your soul will delight in the richest of fare. Isaiah 55:2

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And have you tried my a-MAAHZ-ing Maple Sugar Cookie recipe that’s in my Resource Library? You won’t find this deliciousness anywhere else… until Sweet Maple is in print this fall.