Hawaiian Rib Eye Steak

READY IN: 24hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    rib eye steaks, bone-in, about 3 lbs
  • 2
    cups pineapple juice
  • 12
  • 12
    cup sugar
  • 5
    tablespoons apple cider vinegar
  • 2
    teaspoons toasted sesame oil
  • 13
    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
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DIRECTIONS

  • 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.
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