Maple-Pepper Steaks

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


1/2cup maple syrup
1/4cup olive oil
1tablespoon coarsely ground black pepper 
1tablespoon chopped fresh thyme OR 1/4 teaspoon dried thyme
4 garlic cloves, peeled
1/2teaspoon kosher salt
4 (6-oz) beef tenderloin steaks (1 ½-inch thick)


  1. Combine all ingredients (except beef) in blender; process until well blended. Combine beef with half the sauce; let stand 30 minutes to 4 hours. Remove beef from marinade, discarding marinade. Cook beef in grill pan or on grill, basting with remaining sauce.

Recipe by Chef Jon Ashton.

For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 570
  • Fat 28g
  • Saturated Fat 7g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 16g
  • Cholesterol 140mg
  • Sodium 340mg
  • Potassium 750mg
  • Carbohydrate 29g
  • Fiber 1g
  • Sugars 24g
  • Protein 50g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 20%