Cane syrup is traditionally made by boiling down sugar cane juice in a cast-iron cauldron over a fire for five hours. Thankfully for the time-pressed and cauldron-less, it’s also available at local farmers’ markets or online from producers like Steen’s. The first cook of sugar cane juice (molasses is the second, blackstrap-molasses is the third), cane syrup is naturally thin and only mildly sweet. Its slightly smoky edge is a natural for grilled meats. Here the syrup anchors a rub that’s paired with the king of beef cuts: tenderloin. The syrup holds the rub onto the tenderloin so that a hairline crust forms, redolent of coffee and spices combined with a distant hint of smoke.