Recipe by pickman
Houston's signature dish
Top Review by Loryn
I enjoyed this marinade. I did a little googling and most Houston copycat recipes say to marinate for no less than 2 days, but I was using this with thin cut ribeyes in the fridge that didn't have two more days left on them, so we just did it for a few hours. It was good! Also cooked the ribeye on the foreman and sprinkled some pineapple slices with sugar and grilled those on there, to top off the steaks. It was a nice compliment. Served with coconut rice and a sugar snap pea medley!
- 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
Directions See How It's Made
- 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.