Prep 30 mins
Cook 15 mins
Houston's signature dish
- 2 thick cut rib eye steaks
- 1 cup low sodium soy sauce (do NOT use regular! it will ruin your steak!)
- 2 garlic cloves, minced
- 1⁄2 cup brown sugar
- 6 ounces pineapple juice
- 1⁄3 cup apple cider vinegar
- 2 teaspoons fresh ginger, minced
- mesquite charcoal
- 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.
- 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.
I've used this recipe several times and it never disappoints. The longer steaks marinate, the better.
I love Houston's Hawaiian Rib-eye so I was very excited to see this recipe. I followed the directions as stated except I did not see where it said to put the ginger so I put it in the pot with everything else. I also don't have a grill so I used a George Foreman Grill. I was very happy with the way the steaks turned out although the flavor was not as strong as I would have liked. I will definitely make this again only next time I plan on letting it marinate longer than the two hours stated. Thank you for posting this recipe!