**Journey to the Islands with Hawaiian Rib-Eye Steak: Savor the Taste of Paradise**
Indulge in a tantalizing culinary experience inspired by the vibrant flavors of Hawaii. Our Hawaiian rib-eye steak recipe takes center stage, featuring a tender and juicy steak marinated in a delightful blend of soy sauce, ginger, garlic, and pineapple juice. Grilled to perfection, the steak exudes an irresistible aroma and boasts a beautiful char. Accompany this main course with a refreshing pineapple salsa and creamy coconut rice, both of which echo the tropical essence of Hawaii. For a complete Hawaiian feast, explore the accompanying recipes for Huli Huli chicken, a sweet and tangy grilled chicken dish, and a tropical fruit salad featuring an array of exotic fruits. Embark on a culinary journey to the islands with these Hawaiian-inspired recipes that promise to transport your taste buds to paradise.
HOUSTON'S HAWAIIAN RIBEYE
Make and share this Houston's Hawaiian Ribeye recipe from Food.com.
Provided by pickman
Categories Meat
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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.
HAWAIIAN RIB-EYE STEAK
Now you can make one of Hillstone's most popular dishes at home. Infused with soy, pineapple juice, sesame, and ginger, it's a decision you will never regret.
Categories Bon Appétit Steak Hawaii Butter Pineapple Sesame Oil Ginger Soy Sauce Dinner Grill Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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 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. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). 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.
GRILLED HAWAIIAN RIBEYE STEAKS (MEAT)
A kosher recipe for tender, juicy Hawaiian Ribeye Steaks, made with pineapple juice, ginger, garlic, and tamari soy sauce.
Provided by Miri Rotkovitz
Categories Dinner Entree Lunch Main Course
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the steaks in a single layer in a deep, nonreactive dish. Or if you're short on refrigerator space, divide them between a couple of gallon-sized plastic freezer bags.
- In a large liquid measuring cup, whisk together the pineapple juice, soy sauce, apple cider vinegar, brown sugar, garlic, and ginger.
- Pour the marinade over the steaks, making sure the meat is coated on all sides.
- Cover and refrigerate for at least 40 minutes, or overnight. (If you're marinating the steaks in Ziploc-style bags, squeeze out as much excess air as possible before sealing the bags).
- Preheat the grill and oil the grate . Remove the steaks from the marinade, and place on the grill. Discard any excess marinade.
- Grill the steaks to your desired level of doneness. (Cooking times will vary based on the thickness of the steaks, and the heat of your grill, but figure about 5 minutes per side for a 1- to 1 1/2-inch steak cooked to medium.) If you're a grilling newbie, or just want tips for grilling up perfect steaks, check out BBQ & Grilling Expert Derrick Riches' step-by-step tutorial .
- When the steaks are done, transfer them to a platter and serve. Enjoy.
Nutrition Facts : Calories 641 kcal, Carbohydrate 6 g, Cholesterol 177 mg, Fiber 0 g, Protein 57 g, SaturatedFat 19 g, Sodium 496 mg, Sugar 4 g, Fat 43 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
HAWAIIAN RIB EYE STEAK
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 ;-)
Provided by Kana K.
Categories Steak
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 335.4, Fat 16.2, SaturatedFat 8, Cholesterol 30.5, Sodium 2598.1, Carbohydrate 44.5, Fiber 0.8, Sugar 38.7, Protein 4.5
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your steak. Look for well-marbled rib eye steaks with a bright red color and no signs of spoilage.
- Season the steak well: Don't be afraid to season your steak generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Cook the steak over high heat: Searing the steak over high heat will create a flavorful crust and help to keep the steak juicy.
- Let the steak rest before slicing: After cooking, let the steak rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
- Serve the steak with your favorite sides: Hawaiian rib eye steak pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Hawaiian rib eye steak is a delicious and versatile dish that can be enjoyed for any occasion. By following these tips, you can create a perfectly cooked steak that is sure to impress your friends and family. So fire up the grill and get cooking!
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