Hawaiian Ribeye
A trip to the Hawaiian islands may not be in the cards right now, but you can pretend you're there while eating this juicy Hawaiian Ribeye!
Ingredients
- Steak -
- 2 cups pineapple juice
- ½ cup soy sauce
- ½ cup sugar
- 5 tablespoons apple cider vinegar
- 2 teaspoons toasted sesame oil
- â…“ cup chopped white onion
- (1) 1-inch piece ginger, peeled, finely chopped
- (2) 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
- Butter and Assembly -
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons toasted sesame oil
- Kosher salt
Instructions
- Steak -
- Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1-hour up to 3 days ahead.
- Remove steaks from marinade, pat dry, and let sit until room temperature.
- Butter and Assembly -
- For the Grill: Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low.
- Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
- Grill seasoned steaks over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
- Transfer steaks to a wire rack. Slice butter into ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
- Do Ahead: Butter can be made 3 days ahead. Keep chilled.