Ribeye steak with potatoes, onions and baked cherry tomatoes. Juicy steak with flavored butter.

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, there are great steaks, but this is the perfect steak – and take it from The GrillFather; your dad is going to love this Hawaiian Rib-Eye Steak.  Featuring a sweet and salty marinade of Hawaiian flavors and topped with a thick slice of flavored butter, everything about this steak says it is fit for a king. 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 mixture of 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 to sit at room temperature for an hour for uniform cooking throughout the cut. The butter is a combination of 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 then finished over indirect heat to retain moisture and not over cook, these steaks are served on a glorious kingly platter with thick slice of the custom butter.  So fire up the grill and prepare his lazy boy, I mean his reclining throne.  It’s ok to spoil him this one day, and yes, it will definitely go to his head.

Serves 4

Hawaiian Rib-Eye Steak Ingredients


  • 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

Butter and Assembly

  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons toasted sesame oil
  • Kosher salt

Hawaiian Rib-Eye Steak Directions


  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.
  2. 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

  1. 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.
  2. 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.)
  3. 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 3 days ahead. Keep chilled.

Taken from bonappetit.com https://www.bonappetit.com/recipe/hawaiian-rib-eye-steak

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