Hawaiian Rib Eye Steak

Name: Hawaiian Rib Eye Steak
Prep time: 24 h
Cook time: 10 min
Total time: 24 h 10 min
Yield: 4 serving(s)
Ingredients: 2 rib eye steaks, bone-in, about 3 lbs; 2 cups pineapple juice; 1/2 cup soy sauce; 1/2 cup sugar; 5 tablespoons apple cider vinegar; 2 teaspoons toasted sesame oil; 1/3 cup white onion, chopped; 1 piece ginger, 1 inch, peeled, finely chopped; 4 tablespoons unsalted butter, room temperature; 2 teaspoons toasted sesame oil; 1 teaspoon kosher salt, to taste

Submitted by Kana K.

"This is a popular dish served at "The Hillstone" restaurants, they call it "the Hawaiian" and serve it with french fries. Save yourself $40 and make it yourself ;-)"

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photo by Kana K.

Ready In:: 24hrs 10mins
Ingredients:: 11
Serves:: 4

ingredients

2 rib eye steaks, bone-in, about 3 lbs
2 cups pineapple juice
¹⁄₂ cup soy sauce
¹⁄₂ cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
¹⁄₃ cup white onion, chopped
1 piece ginger, 1 inch, peeled, finely chopped
4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
1 teaspoon kosher salt, to taste

directions

Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 tablespoons 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 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Butter and Assembly.
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.
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°F 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 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
Do Ahead.
Steaks can be marinated 3 days ahead. Keep chilled.
Butter can be made 3 days ahead. Keep chilled.