Best 2 Houstons Hawaiian Ribeye Recipes
**Houston's Hawaiian Ribeye: A Culinary Symphony of Flavors**
Houston's Hawaiian Ribeye is a tantalizing fusion dish that combines the robust flavors of a classic ribeye steak with the vibrant, sweet notes of Hawaiian cuisine. This exceptional dish features a tender, juicy ribeye steak, expertly grilled to perfection and adorned with a luscious glaze made from pineapple, soy sauce, and brown sugar, creating a harmonious balance of savory and sweet flavors. The dish is further elevated by a medley of grilled pineapple and red onions, adding a burst of tropical sweetness and a hint of smokiness. Accompanying the ribeye is a velvety smooth béarnaise sauce, its tangy and creamy richness providing a delightful contrast to the richness of the steak. This culinary journey concludes with a side of crispy fried onion strings, adding a satisfying crunch and a final layer of savory indulgence. Houston's Hawaiian Ribeye is a true masterpiece, offering a symphony of flavors that will tantalize your taste buds and leave you craving for more.
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.
Tips:
- Use high-quality ingredients, especially for the ribeye steak. Look for a steak that is well-marbled and has a good amount of fat.
- Make sure the steak is at room temperature before cooking. This will help it cook evenly.
- Season the steak generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Cook the steak over high heat to get a good sear. Then, reduce the heat and cook the steak to your desired doneness.
- Let the steak rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the steak.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Houston's Hawaiian ribeye is a delicious and impressive dish that is perfect for a special occasion. The combination of the juicy steak, the sweet and tangy marinade, and the crispy onion rings is sure to please everyone at your table. So, next time you're looking for a special meal to make, give this recipe a try.
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