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
Servings: 2 (double recipe if you want it for 4 servings)
- 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
- 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. Enjoy!