Don, the butcher, has recipes for some wonderful things. I’ve bought meat with one of his signature marinades, and made one myself for a large ribeye steak. Then I found out my husband was going to a meeting then dinner with the guys tonight, so I hope it’s OK to marinate it until tomorrow night. I had cheese and crackers for dinner.
It’s a maple-rosemary-garlic marinade and I used the remainder of my Grade A Dark Amber maple syrup I picked up in Vermont a few years ago. Basically it’s syrup, oil, salt and pepper, garlic and fresh rosemary. Don says it’s OK to print the recipe. I’d rather cook the steak and let you know how it tastes before giving the recipe to you.
Don’s from TX and doesn’t mind being interviewed by this neophyte blogger. Let’s hope you had a better dinner than I did tonight. I’m about to call it a night and go upstairs to watch Olympics. Jim’s meeting just broke up and he called to ask if I was making dinner (no way!) or if he should go out with the guys. Out with the guys, I said! There’s not a chance in heck I’m going to serve dinner at 11:00 p.m. The dog and I are going to bed now. Cheers, Dee
Cooking with Dee 
Don, I took the marinade, 1/2 of your recipe, and marinated a thick ribeye overnight. Patted it dry, my husband grilled it about 10 minutes and I served it with rosemary roasted red potatoes and fresh radishes with a bit of olive oil, salt and pepper. Oh, I boiled the marinade and had about 1T to place atop the steak slices. Marvelous! Thank you, Dee