When it comes to grilling a mouthwatering steak, Houston's Hawaiian ribeye recipe takes the classic steak to a whole new level. Inspired by the tropical flavors of Hawaii, this recipe combines the richness of a perfectly cooked ribeye with the sweetness of a pineapple marinade. The result is a tender, juicy steak with a hint of tropical paradise.
As a self-proclaimed steak enthusiast, I've tried countless steak recipes over the years, but Houston's Hawaiian ribeye has become a staple in my grilling repertoire. The first time I attempted this dish, I was blown away by the combination of flavors. The tangy pineapple marinade perfectly complements the savory ribeye, creating a harmony of tastes that is simply irresistible.
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Ingredients
- Ribeye steak — 1 (1 ½-inch thick)
- Pineapple juice — 1 cup
- Soy sauce — ¼ cup
- Brown sugar — ¼ cup
- Garlic — 4 cloves, minced
- Ginger — 1 tablespoon, grated
- Black pepper — 1 teaspoon, freshly ground
- Vegetable oil — 2 tablespoons
- Green onions — 2, thinly sliced (for garnish)
Instructions
- In a bowl, combine the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and freshly ground black pepper. Mix well to create the marinade.
- Place the ribeye steak in a shallow dish and pour the marinade over it. Make sure the steak is fully coated. Cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor infusion.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
- Brush the grill grates with vegetable oil to prevent sticking.
- Place the ribeye steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
- While grilling, baste the steak with the reserved marinade to enhance the flavor and keep it moist.
- Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.
- Slice the ribeye steak against the grain into thin strips.
- Garnish with thinly sliced green onions and serve immediately.
Substitutions
- Ribeye steak — If you prefer a different cut of steak, such as New York strip or filet mignon, feel free to substitute it in this recipe. Just keep in mind that the cooking time may vary depending on the thickness of the steak.
- Pineapple juice — If you don't have pineapple juice on hand, you can use orange juice or apple juice as a substitute. While it won't have the same tropical flavor, it will still add a touch of sweetness to the marinade.
- Soy sauce — Tamari or coconut aminos can be used as gluten-free alternatives to soy sauce. They will provide a similar umami flavor to the marinade.
- Brown sugar — If you prefer a healthier option, you can substitute the brown sugar with coconut sugar or honey. The sweetness may vary slightly, so adjust the quantity to taste.
- Vegetable oil — Canola oil or olive oil can be used as alternatives to vegetable oil for brushing the grill grates.
Variations
- Tropical ribeye salad — Slice the grilled ribeye steak and serve it over a bed of mixed greens, along with diced pineapple, avocado, and a tangy citrus dressing.
- Hawaiian ribeye skewers — Cut the marinated ribeye steak into cubes and thread them onto skewers, alternating with chunks of pineapple and bell peppers. Grill the skewers until the steak is cooked to your desired doneness.
- Pineapple-ginger glaze — In a small saucepan, simmer the reserved marinade until it thickens into a glaze consistency. Brush the glaze onto the grilled ribeye steak during the last few minutes of cooking for an extra burst of flavor.
Equipment
- Grill
- Grill brush
- Shallow dish for marinating
- Basting brush
Storage and Reheating
- Refrigerate — If you have any leftover grilled ribeye steak, wrap it tightly in foil or place it in an airtight container. It can be refrigerated for up to 3 days. To enjoy it again, gently reheat the steak in a skillet over medium heat until warmed through.
Pro Tips
- Marinating time — For maximum flavor, marinate the ribeye steak overnight. This allows the pineapple juice and other ingredients to penetrate the meat, resulting in a more tender and flavorful steak.
- Grill temperature — Preheat your grill to medium-high heat to achieve those beautiful grill marks and a perfectly cooked steak.
- Basting — Basting the steak with the reserved marinade while grilling adds an extra layer of flavor and helps keep the steak moist. Be sure to baste in the last few minutes of cooking to avoid any potential cross-contamination.
- Resting time — Allow the grilled ribeye steak to rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Serving suggestion — Pair the Houston's Hawaiian Ribeye with grilled vegetables, such as asparagus or zucchini, and a side of coconut rice for a complete tropical-inspired meal.
Houston's Hawaiian Ribeye Recipe: A Tropical Twist on a Classic Steak
When it comes to grilling a mouthwatering steak, Houston's Hawaiian Ribeye recipe takes the classic steak to a whole new level. Inspired by the tropical flavors of Hawaii, this recipe combines the richness of a perfectly cooked ribeye with the sweetness of a pineapple marinade. The result is a tender, juicy steak with a hint of tropical paradise.
Equipment
Basting brush
Ingredients
- 1 1 ½-inch thick Ribeye steak
- 1 cup Pineapple juice
- ¼ cup Soy sauce
- ¼ cup Brown sugar
- 4 cloves Garlic minced
- 1 tablespoon Ginger grated
- 1 teaspoon Black pepper freshly ground
- 2 tablespoons Vegetable oil
- 2 Green onions thinly sliced (for garnish)
Instructions
- In a bowl, combine the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and freshly ground black pepper. Mix well to create the marinade.
- Place the ribeye steak in a shallow dish and pour the marinade over it. Make sure the steak is fully coated. Cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor infusion.
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
- Brush the grill grates with vegetable oil to prevent sticking.
- Place the ribeye steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
- While grilling, baste the steak with the reserved marinade to enhance the flavor and keep it moist.
- Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute.
- Slice the ribeye steak against the grain into thin strips.
- Garnish with thinly sliced green onions and serve immediately.
Notes
- Marinating time — For maximum flavor, marinate the ribeye steak overnight. This allows the pineapple juice and other ingredients to penetrate the meat, resulting in a more tender and flavorful steak.
- Grill temperature — Preheat your grill to medium-high heat to achieve those beautiful grill marks and a perfectly cooked steak.
- Basting — Basting the steak with the reserved marinade while grilling adds an extra layer of flavor and helps keep the steak moist. Be sure to baste in the last few minutes of cooking to avoid any potential cross-contamination.
- Resting time — Allow the grilled ribeye steak to rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Serving suggestion — Pair the Houston's Hawaiian Ribeye with grilled vegetables, such as asparagus or zucchini, and a side of coconut rice for a complete tropical-inspired meal.
Nutrition
Nutrition Facts
Houston's Hawaiian Ribeye Recipe: A Tropical Twist on a Classic Steak
Amount per Serving
Calories
648
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
16
g
Monounsaturated Fat
6
g
Cholesterol
1
mg
0
%
Sodium
3268
mg
142
%
Potassium
676
mg
19
%
Carbohydrates
96
g
32
%
Fiber
2
g
8
%
Sugar
79
g
88
%
Protein
9
g
18
%
Vitamin A
263
IU
5
%
Vitamin C
32
mg
39
%
Calcium
137
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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