Inspired by LongHorn Steakhouse, this is not your average ribeye, it’s well-marbled, fire-grilled and made with a ginger-teriyaki marinade, topped with a fire-grilled pineapple to match.
Fire-Grilled Hawaiian Ribeye
4 12-oz. ribeye cuts
Freshly cracked pepper
Granulated onion powder
Granulated garlic powder
1 fresh pineapple, cored and sliced into 8 rounds
1/2 cup thickened teriyaki sauce
1/2 cup soy sauce
2 tablespoons of brown sugar
2 tablespoons of crushed ginger
1 clove of garlic, minced
In a medium bowl, mix together teriyaki sauce, soy sauce, brown sugar, crushed ginger and minced garlic. Set aside a small portion of the marinade for basting the pineapples and steaks during grilling.
Marinade the ribeye steaks for 4 hours prior to grilling for maximum flavor.
Clean, spray oil your grill and heat to 450 degrees. If inside using a griddle, heat to medium-high.
Baste pineapple slices with marinade.
Grill pineapple rounds for about 1 minute on each side, until char marks form, then set aside.
Season both sides of the ribeyes generously with granulated onion, granulated garlic powder, kosher salt and freshly cracked pepper.
Place ribeyes on the grill, and cook for approx. 3-4 minutes on each side or to desired doneness. Brush with more marinade while grilling.
Once ribeye is grilled to your liking, remove from the grill.
Plate the ribeye, and top with two pineapple rounds.
* Recipe serves four.