Houston’s: Signature Hawaiian Ribeye

pinterestinstagram

I hardly find myself in popular chain restaurants these days. With the ever-changing dining scene here in LA, I am always chasing after some “artisanal” and “rustic” “new gem” or “pop-up restaurant”. Who has time to visit anything twice? A dish that is hard to forget, though, is Houston’s Hawaiian Ribeye. Do you remember it? Well, guess what? I brought it back!

We felt like grilling something for the long weekend. Something good. But patties and chicken sounded a little too typical. I asked my hubby if there were a steak he loved and missed. “Houston’s Hawaiian Ribeye”, he said without a second’s hesitation. Ah! I remember that ribeye. Juicy, perfectly charred, and most importantly, it has a tropical flavoring like no other. That’s it then: I will recreate it, and to my pleasant surprise, it turned out just the way I remembered it.

Houston's Hawaiian Ribeye

Houston’s Hawaiian Ribeye

Servings: 2 (double recipe if you want it for 4 servings)

Ingredients

  • 2 12-14oz ribeye steaks
  • 1/2 cup soy sauce
  • 3 garlic cloves, minced
  • 1/2 cup brown sugar
  • 6oz Dole pineapple juice
  • 1/3 cup apple cider vinegar
  • Mesquite charcoal for the grill

Recipe

  1. 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.
  2. 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.
  3. 20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
  4. 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. Enjoy!
Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *


− 5 = one