Houston's Hawaiian Ribeye features thick-cut rib eye steaks coated in a sweet and savory glaze made from pineapple juice, low-sodium soy sauce, brown sugar, and fresh ginger. The marinade creates a caramelized crust while keeping the steak tender and juicy.
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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. 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.
Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. I prefer to marinate over night.
20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices along with the steaks for garnish.
Store cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven to avoid overcooking.
grill or cast iron skillet · meat thermometer
Regular soy sauce is too salty and will overwhelm the steak's natural flavor and the sweetness of the marinade. Low-sodium allows the pineapple and brown sugar to shine without making the meat inedible.
Marinate for at least 2-4 hours, or up to 8 hours in the refrigerator. Don't exceed 12 hours or the acid from the vinegar and pineapple juice will begin to break down the meat texture.
Grill over medium-high heat or pan-sear in a cast iron skillet. Reserve some marinade to brush on during cooking for better caramelization. Cook to your preferred doneness, typically 4-5 minutes per side for medium-rare on thick cuts.
Yes, mix the marinade up to 24 hours in advance and store in the refrigerator. Add the steaks to marinate when ready to cook.
