Hawaiian Grilled Ribeye (Houston's Copycat Recipe)
A simple, yet flavorful pineapple and soy marinade makes this Houston's Hawaiian ribeye recipe a favorite in our house. Serve the steak with your favorite steakhouse sides--like a stuffed baked potato and creamed spinach--and you've got yourself a restaurant-quality meal at home.
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Servings: 4
Equipment
- liquid measuring cup
- dry measuring cups
- chef's knife
- microplane grater
- whisk
- medium bowl
- baking dish
- small saucepan
- charcoal or gas grill
- metal tongs
- meat thermometer
Ingredients
- 1 cup low-sodium soy sauce
- ¾ cup pineapple juice
- ½ cup firmly packed light brown sugar
- ⅓ cup apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 (1 to 1 ½-inch-thick) boneless ribeye steaks
- 1 ½ teaspoon cornstarch
- 1 bunch green onions
- Pineapple slices
Instructions
- Make the marinade: Whisk together the soy sauce, pineapple juice, brown sugar, vinegar, garlic, and ginger in a medium bowl. Set aside ½ cup of the marinade for the serving sauce.
- Place the steaks in a large zip-top plastic bag. Pour the large amount of the marinade over the steaks in the bag. Press out any excess air and seal the bag. Place in a baking dish and refrigerate for 8 hours or overnight.
- Whisk together the reserved ½ cup marinade and the cornstarch in a small saucepan. Place over medium heat and bring to a boil, whisking frequently. Cook 2 minutes or until the sauce is thickened. Set aside.
- Preheat the a charcoal or gas grill to medium-high heat. Remove the steaks from the marinade, and discard the marinade. Grill the steaks 3 to 4 minutes on each side or desired degree of doneness. (Use a meat thermometer to check internal temperature. Medium-rare steak will be 130°F to 135°F)
- Grill the pineapple wedges and green onions while the steak cooks until charred and tender.
- Remove the steaks, pineapple, and green onions from the grill. Let the steaks rest for about 15 minutes before slicing thinly against the grain. Transfer steaks to a serving platter with the pineapple wedges. Slice the green onions and sprinkle on top. Serve with the reserved thickened sauce on the side.