Hawaiian Ribeye
Escape to the tropics with this easy Hawaiian ribeye, marinated in a sweet and tangy mixture of pineapple juice, soy sauce, brown sugar, and a few other basic ingredients. The perfect steak recipe if you’re wanting to switch up your normal ribeye and potatoes dinner!
Servings: 2 steaks
Ingredients
- 2 ribeye steaks, cut about ¾-1" thick (roughly 1½ lb)
- 6 ounce can 100% pineapple juice
- 1 cup low sodium soy sauce
- ¼ cup apple cider vinegar
- ⅓ cup packed brown sugar
- ¼ cup Worcestershire sauce
- 2-3 garlic cloves, minced
- 2 teaspoons minced ginger *See notes
- fresh pineapple slices, cooked white rice, sliced green onions - for serving and garnish
Instructions
- Prepare the marinade. Add pineapple juice, soy sauce, apple cider vinegar, Worcestershire sauce, brown sugar, garlic, and ginger to a gallon size zip top bag. Mix together well for the sugar to dissolve.
- Marinate the steaks. Add the ribeye steaks to the bag with the marinade, and zip the bag closed, removing as much air as possible. Refrigerate for at least 4 hours, preferably overnight. Turn the steaks occasionally to ensure even marination.
- Preheat the griddle, grill, or skillet. Heat your cooking surface to about 425-450°F.
- Cook the steaks. Remove the steaks from the marinade and pat dry with paper towels. Place the steaks on the heated griddle or grill, and cook on the first side untouched for about 3-5 minutes. Flip to the second side and cook an additional 3-4 minutes. Cooking time will vary depending on the temperature of your grill, the thickness of the steaks, and your desired doneness. Use an internal thermometer to check for doneness (about 130-135F for medium rare and 140-145F for medium).
- Serve the Hawaiian ribeyes. Transfer the steaks to a cutting board to rest for about 5 minutes. Garnish with sliced green onions and grilled fresh pineapple slices.
Video
Notes
- Use canned pineapple juice only. Do not substitute fresh pineapple juice in this recipe, as the enzymes will over-tenderize the steak and cause it to become mushy. Canned pineapple juice is best for this recipe.
- Heat the marinade if needed. If marinating for a shorter period of time (like 2-4 hours), then add the marinade ingredients to a saucepan and heat for the sugar to dissolve. Then, allow the marinade to cool before adding the steaks and refrigerating. Since we marinated our steaks overnight, we skipped this step.
- Squeeze bottled minced ginger is recommended. We prefer using the Spice World brand of minced ginger that comes in a squeeze bottle and can be found in the produce section near the jarred garlic. This is a convenient way to use ginger in a variety of Asian sauces and dressings. A staple in our fridge!