Houston’s Hawaiian Ribeye

This is Houston’s signature dish. Juicy, perfectly charred, and most importantly, it has a tropical flavoring like no other.

2 thick cut ribeye steaks
1 C low sodium soy sauce (do NOT use regular! it will ruin your steak!)
2 garlic cloves, minced
1/2 cup brown sugar
6 oz Dole pineapple juice
1/3 cup apple cider vinegar
2 tsp. minced fresh ginger ( although I recommend fresh, you can use dried ginger, about 3/4 tsp.)
Mesquite charcoal or Mesquite smoking chips for the grill

Add soy sauce, garlic, brown sugar, pineapple juice, ginger and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it’s cooled, or to speed up the process, cover and place it in the fridge until it’s cool.
Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge.
I think it it better if you marinade over night.
20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices for garnish.