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
  • ⅓ 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.

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