Father's Day Hawaiian Rib-Eye Steak
I think the most popular Father's Day dish is a perfectly grilled steak – plump, moist, and full of flavor. There are good steaks, and there are great steaks, but this is the perfect steak – and take it from us; your dad will love this Hawaiian Rib-Eye Steak. Everything about this steak says it is fit for a king, featuring a sweet and salty marinade of Hawaiian flavors and topped with a thick slice of flavored butter. Why not treat the Grand Papa like a king for the day. (At least he can eat like one…)
Begin with fresh, top-quality bone-in rib-eye steaks and marinate them in a pineapple juice, soy sauce, sugar, vinegar, toasted sesame oil, onion, and fresh ginger. Chill for at least one day, and when ready to grill, remove the steaks from the marinade, pat them dry, and allow them to sit at room temperature for an hour for uniform cooking throughout the cut.
The butter combines softened unsalted butter, sesame oil, salt, and two tablespoons of reserved marinade thoroughly mixed, rolled into a log, and chilled until serving. Browned over direct heat and finished over indirect heat to retain moisture and not overcook, these steaks are served on a glorious kingly platter with a thick slice of custom butter.
So, prepare his lazy boy, I mean his reclining throne, and get ready to grill these gorgeous steaks for Dad. It's ok to spoil him this one day, and yes, it will definitely go to his head.
Serves 4
Father's Day Hawaiian Rib-Eye Steak Ingredients
Steak
- 2 cups pineapple juice
- ½ cup soy sauce
- ½ cup sugar
- 5 tablespoons apple cider vinegar
- 2 teaspoons toasted sesame oil
- ⅓ cup chopped white onion
- 1 1-inch piece ginger, peeled, finely chopped
- 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
Butter and Assembly
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons toasted sesame oil
- Kosher salt
Father's Day Hawaiian Rib-Eye Steak Directions
Steak
- Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. of the marinade for butter. Transfer the remaining marinade to a large resealable plastic bag. Add steaks and seal the bag, pressing out excess air. Chill for at least one day.
- Remove steaks from marinade, pat dry, and sit until room temperature, about one hour.
Do Ahead: Steaks can be marinated three days ahead. Keep chilled.
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 one 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. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to the cooler part of the grill and continue to cook until an instant-read thermometer inserted into the thickest part of the steaks registers 120° 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 ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
Do Ahead: Butter can be made three days ahead. Keep chilled.
Taken from bonappetit.com https://www.bonappetit.com/recipe/hawaiian-rib-eye-steak