Chuck eye steaks soaked in maple syrup are the perfect thing for grilling in the fall.

Did you know that the word steak comes from the word stick? Weird. How did that happen?

The word can be traced all the way back to Proto-Indo-European. It probably originated because beef was often roasted on a big stick.

Or a stake… Get it? Steak? Makes so much more sense now!

Maple Soaked Steaks on a plate with salad.

My mind has been firmly stuck on steaks lately. But it’s fall. And so I’ve decided to bring these two things together in a new grilled steak recipe. Maple-Soaked Steaks.

What Cut Of Steak Should I Use?

I used a chuck eye steak for this recipe. It’s our new favorite cut. Nearly as tender and flavorful as a rib eye but way way cheaper. The chuck eye is sometimes not noticeable at meat counters because it’s a rare cut; there are only two per cow. If you don’t see them at the store, it’s a good idea to ask your butcher (or the person at the meat counter at your grocery store) if they ever have them. It could be that they don’t have many very often. But you’ll want to know to keep your eye out for them. Their low price makes it worth it to check whenever you’re in the store. When I spot them, I buy all that they have and freeze them. They’re that good. Find out a bit more about the chuck eye steak cut here.

If you can’t find chuck eyes, use rib eyes or New York strips for this recipe.

Maple-Soaked Steaks

To start these steaks you poke them with a fork in a bunch of places on both sides. Then you dribble a teaspoon of maple syrup onto each side and rub it in. Add a bit of olive oil to each side and some coarse salt and pepper.

Then the steaks go on the grill and get a nice sweet caramelized coating as they cook.

Looking for more great grilling recipes? Be sure to also check out my recipe on grilling chicken for a crowd.