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Bon Appétit

Pineapple-Soy-Marinated Rib Eye

4.9

(22)

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Eva Kolenko

Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.

Recipe information

  • Yield

    4 Servings

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

Preparation

  1. Steak

    Step 1

    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. 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.

    Step 2

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

    Step 3

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

  2. Butter and Assembly

    Step 4

    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 1 hour.

    Step 5

    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 cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)

    Step 6

    Transfer steaks to a wire rack. Slice butter into ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

    Step 7

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

Nutrition Per Serving

Calories (kcal) 600 Fat (g) 35 Saturated Fat (g) 15 Cholesterol (mg) 240 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 70 Sodium (mg) 210
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Reviews (22)

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  • I've made this exactly as directed, grilled over lump charcoal. It was amazing every time. I've tried 1-, 2- and 3-day marination durations and found that 2 days came out the best. 3 days and it lost a lot of the steak flavor. 1 day didn't seem to have made the marination worth the effort. Prime grade ribeye will taste that much better, of course, but it's not necessary.

    • Matt Smith

    • San Jose, CA

    • 5/27/2022

  • Great recipe! I halved the recipe and used shallots instead of onions and added fresh chopped pineapple.

    • Anonymous

    • California

    • 1/23/2022

  • You’re supposed to reserve two tablespoons of marinade for the butter before putting meat in marinade.

    • Anonymous

    • 1/13/2022

  • Prepared this as directed - it was wonderful! I did not use a charcoal grill - gas was fine - charcoal would be more true to the results at Houston's most likely however. So delicious I will make again and again! Noticed some complaining about the sesame oil - you need to make sure you use a milder Sesame oil - there are different brands out there and some are too strong - your nose can be your best friend on this one - I use sesame oil in a variety of recipes including stir frying shrimp - just never over use - it is a very strong tasting oil. Hope this helps others!

    • Janis K

    • Atlanta, GA

    • 7/2/2021

  • Not exactly like Houston's Hawaiian, despite the recipe being provided by Houston's parent company (Hillstone). I made the recipe verbatim as described above, with very precisely measured ingredients. The only difference is that I added 1tbsp fresh garlic. I marinated 3 prime ribeyes for about 2.5 days. The toasted sesame oil is too potent, next time I'd halve that down to 1tsp instead of 2. I would also add extra pineapple juice next time. I made the butter as well, and the 2tsp roasted sesame oil in the butter is WAY too much. I ended up throwing the butter away, it was far too potent smelling, to the point of being nauseating. It would have ruined the steak. Next time, I would only mix marinade with the butter, no extra sesame oil. The marinade already has sesame anyway. Overall, very tasty. More pineapple, less sesame oil. Next time I may also try boiling the marinade to get the finely chopped garlic/ginger/onion to mix into the juice better.

    • Anonymous

    • Dallas

    • 8/15/2020

  • Summer Lei, reading is fundamental.

    • Anonymous

    • Texas

    • 4/8/2020

  • As good, if not better than, Houston's.

    • willatuf@yahoo.com

    • New Orleans, LA

    • 1/3/2020