Recipe Index

Hawaiian | Hawaiian Rib-Eye Steak

Updated on December 27, 2016

I saw this recipe in Bon Appétit (April 2016) and had to try it. The article was about the restaurant group Hillstone. This is one of their most popular dishes. Here is the Hawaiian Steakhouse dinner menu that I made - Pork and Ginger Potstickers(pan-fry method), Hawaiian Rib-Eye Steak, Loaded Baked Potato, Heirloom Tomatoes with Shallot Vinaigrette and Roy's Martinis to drink. It was a fun night!

Yield: 4 servings

Hawaiian Rib-Eye



2 cups pineapple juice

1/2 cup soy sauce

1/2 cup sugar

5 tablespoons apple cider vinegar

2 teaspoons toasted sesame oil

1/3 cup chopped white onion

1 1" piece ginger, peeled, finely chopped (or microplaned)

2 1"-thick bone-in-rib-eye steaks (about 3 pounds in total)


Butter and Assembly

4 tablespoons unsalted butter, room temperature

2 teaspoons toasted sesame oil

Kosher salt

* See Brenda's Tip below




Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 (or 4 tablespoons, see "Brenda's Tip" below) tablespoons marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.

Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.

Do ahead: Steaks can be marinated 3 days ahead. Keep chilled.

Butter and Assembly

Use a wood spoon to combine the butter and oil in a medium bowl. 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 1 hour.

Heat a gas grill to high just before cooking, leaving one burner on low. Season the 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 cooler part of grill and continue to cook until an instant-read thermometer inserted into the thickest part of steaks registers 120° for medium-rare.

Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Do ahead: Butter can be made 3 days ahead. Keep chilled.

Brenda's Tip: It's easier to double the butter and whip it in a Vita-Mix rather than try to whisk it. When I doubled the butter, I didn't double the seasame oil, but did double the marinade. So 8 tablespoons of butter, 4 tablespoons of reserved marinade, and 2 teaspoons toasted sesame oil. Kosher salt to taste.