Hawaiian-Ribeye Steak
Prep Time
Cooking Mode
1 cup low-sodium soy sauce
¾ cup pineapple juice
½ cup brown sugar
¼ cup apple cider vinegar
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
4 Sterling Silver ribeye steaks, at least 1½ inch (3¾ cm) thick
1 cup low-sodium soy sauce
¾ cup pineapple juice
½ cup brown sugar
¼ cup apple cider vinegar
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
4 Sterling Silver ribeye steaks, at least 1½ inch (3¾ cm) thick
Directions
1Combine soy sauce with pineapple juice, brown sugar and vinegar in a large re-sealable zip-top bag. Stir until sugar dissolves. Stir in garlic and ginger. Add steaks into marinade. Seal, then refrigerate steaks at least 4 hr. (Or up to a maximum of 24 hr.)
2Preheat your grill at medium-high heat. Clean and oil the grates.
3Grill steaks until cooked to 63°C (145°F) on an instant-read thermometer for medium-rare, 3 to 4 mins. per side, or to desired doneness. Transfer steaks to a cutting board and let rest for 5 mins. before slicing and serving.
Tips
1
Do not marinate steaks for more than 24 hr. as the pineapple juice will turn the steaks’ texture soft and mealy.
2
Keep a close eye on steaks while grilling so it does not burn due to the marinade’s sugar content.
Disclaimer
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Personal Note
Personal Note
