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 ;-)

• Ready In: 24 hrs 10 mins
• Serves: 4

Ingredients

• 2  rib eye steaks, bone-in, about 3 lbs
• 2  cups  pineapple juice
• 1⁄2 cup soy sauce
• 1⁄2 cup sugar
• 5  tablespoons apple cider vinegar
• 2  teaspoons  toasted sesame oil
• 1⁄3 cup  white onion, chopped
• 1  piece ginger, 1 inch, peeled, finely chopped
• 4  tablespoons unsalted butter, room temperature
• 2  teaspoons  toasted sesame oil
• 1  teaspoon kosher salt, to taste

Directions

1. 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.
2. Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
3. Butter and Assembly.
4. 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.
5. 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.).
6. 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.
7. Do Ahead.
8. Steaks can be marinated 3 days ahead. Keep chilled.
9. Butter can be made 3 days ahead. Keep chilled.