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
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