What cuts of steak work best for this smoky-sweet recipe?

I prefer a well-marbled ribeye for its flavor and fat content, but New York strip and sirloin also take the glaze well. Choose steaks about 1 to 1½ inches thick for even searing and medium-high heat cooking.

How do I make the glaze without burning the sugars?

I build the sauce in a saucepan over medium heat using maple syrup, whiskey, soy sauce, a splash of vinegar, and freshly ground black pepper. I bring it to a boil briefly, cover, then lower to a simmer and watch until it reduces to a glossy consistency—this prevents scorching.

Can I cook the steaks entirely in a skillet or should I finish them in the oven?

I usually sear the steaks in a hot skillet with olive oil on medium-high heat, then finish thicker cuts in a 400°F oven if they need more cooking. Thin steaks can be done fully on the stovetop by adjusting the time per side.

What internal temperatures should I aim for to reach desired doneness?

I follow these target temps: rare 120–125°F, medium-rare 130–135°F, medium 140–145°F, medium-well 150–155°F, and well done 160°F+. I use an instant-read thermometer and let the steak rest so juices redistribute.

How long should I rest the steaks after cooking?

I rest steaks 5–10 minutes, tented loosely with foil. That brief rest lets the glaze set and keeps the meat juicy while the glaze clings to the exterior.

Can I substitute whiskey in the glaze for another spirit or nonalcoholic option?

I swap whiskey for bourbon for a sweeter note, rum for a molasses edge, or use apple or beef broth with a teaspoon of vinegar for a nonalcoholic version—adjust sweet and acid balance to taste.

How do I prevent the glaze from making the steak soggy?

I sear first to create a crust, then baste with glaze near the end of cooking. A quick flip and a short rest help the glaze set without soaking into the meat.

What sides pair well with this smoky-sweet steak?

I serve fingerling potatoes roasted on a baking sheet with olive oil and kosher salt, and roasted Brussels sprouts. Simple sides let the glazed steak remain the star.

How much black pepper and smoked paprika do you use in the rub?

I season both sides with kosher salt, about 1 teaspoon per pound, and freshly ground black pepper to taste. For smoked paprika I use about ½ to 1 teaspoon to introduce gentle warmth without overwhelming the glaze.

Any tips for making the glaze glossy and not too runny?

I simmer the glaze until it coats the back of a spoon and reduces by roughly one-third. Cooling off the heat thickens it further. If needed, I whisk in a small pat of cold butter off heat to add shine.

My Whiskey-Cursed Ribeye with Blackened Maple Glaze Recipe

Name: My Whiskey-Cursed Ribeye with Blackened Maple Glaze Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 ribeye steaks (1-1½ inches thick); ¼ cup whiskey; ¼ cup pure maple syrup; ¼ cup soy sauce; 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp freshly ground black pepper; ½ tsp kosher salt; ¼ tsp cayenne pepper; 2 tbsp olive oil; 1 splash apple cider vinegar

Description

Restaurant-quality Whiskey-Cursed Ribeye with Blackened Maple Glaze in just 30 minutes. Crafted for discerning home chefs seeking steakhouse-level results with approachable technique.

Ingredients

Scale

2 ribeye steaks (1–1½ inches thick)

¼ cup whiskey

¼ cup pure maple syrup

¼ cup soy sauce

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp freshly ground black pepper

½ tsp kosher salt

¼ tsp cayenne pepper

2 tbsp olive oil

1 splash apple cider vinegar

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Instructions

1. Pat steaks dry and season both sides with salt, smoked paprika, black pepper, and cayenne

2. In small saucepan, combine maple syrup, whiskey, soy sauce, minced garlic, vinegar, and salt

3. Bring sauce to boil for 3 minutes covered, then reduce uncovered for 5-7 minutes until glossy

4. Preheat heavy skillet over medium-high heat

5. Add olive oil and sear steaks undisturbed for 3-4 minutes per side

6. Baste with reduced glaze in final minute of cooking

7. Rest steaks 5 minutes before slicing

8. Serve with extra glaze spooned over top

Notes

For best results, choose well-marbled ribeye steaks for optimal flavor and self-basting

Watch glaze carefully during reduction to prevent burning

Use instant-read thermometer: 125°F rare, 135°F medium-rare, 145°F medium

Optional sides: roasted fingerling potatoes and Brussels sprouts at 400°F

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Prep Time: 10
Cook Time: 20
Category: elegant-entrees
Method: Pan-searing
Cuisine: American

Nutrition

Serving Size: 1
Calories: 520
Sugar: 12g
Sodium: 890mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 45g
Cholesterol: 85mg