Big Papi’s Hawaiian Ribeye

Big Papi’s Hawaiian Ribeye

6 ounces pineapple juice
1 cup low sodium soy sauce (do NOT use regular! it will ruin your steak!)
2 garlic cloves, minced
1⁄2 cup brown sugar
1⁄3 cup apple cider vinegar
1/4 cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
2 thick cut rib eye steaks
mesquite charcoal

Butter and Assembly
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes (reserve 2 Tbs for the butter). Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it’s cooled, or to speed up the process, cover and place it in the fridge until it’s cool.

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.

Add steak into the dish with marinade. Cover and place in fridge for 1/2 hour. Flip sides and cover for another 1/2 hour in the fridge.

10 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat 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.

Grill 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.

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