Grilled Hawaiian Ribeye Steaks (Meat)

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 12/24/21
HawaiianRibeye.JPG
Grilled Hawaiian Ribeye Steak © Miri Rotkovitz
Prep: 15 mins
Cook: 10 mins
Marinate: 40 mins
Total: 65 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
641 Calories
43g Fat
6g Carbs
57g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 641
% Daily Value*
Total Fat 43g 55%
Saturated Fat 19g 96%
Cholesterol 177mg 59%
Sodium 496mg 22%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 57g
Vitamin C 12mg 59%
Calcium 36mg 3%
Iron 6mg 31%
Potassium 702mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marinated in a delectable mix of pineapple juice, fresh ginger, garlic, and tamari soy sauce, these amazing grilled steaks are tender, juicy, and downright delicious.

The recipe calls for rib-eye steaks, but feel free to experiment with poultry, fish, extra-firm tofu—even veggies. Whatever you choose, you'll be treating your taste buds to a tropical vacation, right in your own backyard. 

Tip: If you're cooking for a crowd, the marinade is easily doubled. The pineapple juice and vinegar in the marinade does a great job of tenderizing the steaks in a fairly short period of time, but the longer the meat marinates, the more flavorful it becomes.

Make It a Meal: For easy summer entertaining, think do-ahead salads and sides. Complement the steaks with a big green salad, this gorgeously colorful Rainbow Slaw, corn on the cob, and this toothsome Farro Salad with Spice Roasted Chickpeas and Cauliflower. Serve up a seasonal Cherry Pie with Oat Streusel for dessert. 

Ingredients

  • 4 (10- to 12-ounce) boneless rib-eye steaks, about 2 1/2 to 3 pounds

  • 1/2 cup plus 2 tablespoons pineapple juice

  • 2 tablespoons reduced sodium soy sauce, preferably tamari

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon brown sugar

  • 2 large cloves garlic, smashed, and finely chopped

  • 1 1/2 teaspoons grated fresh ginger

Steps to Make It

  1. Place the steaks in a single layer in a deep, nonreactive dish. Or if you're short on refrigerator space, divide them between a couple of gallon-sized plastic freezer bags. 

  2. In a large liquid measuring cup, whisk together the pineapple juice, soy sauce, apple cider vinegar, brown sugar, garlic, and ginger.

  3. Pour the marinade over the steaks, making sure the meat is coated on all sides.

  4. Cover and refrigerate for at least 40 minutes, or overnight. (If you're marinating the steaks in Ziploc-style bags, squeeze out as much excess air as possible before sealing the bags). 

  5. Preheat the grill and oil the grate. Remove the steaks from the marinade, and place on the grill. Discard any excess marinade. 

  6. Grill the steaks to your desired level of doneness. (Cooking times will vary based on the thickness of the steaks, and the heat of your grill, but figure about 5 minutes per side for a 1- to 1 1/2-inch steak cooked to medium.) If you're a grilling newbie, or just want tips for grilling up perfect steaks, check out BBQ & Grilling Expert Derrick Riches' step-by-step tutorial.

  7. When the steaks are done, transfer them to a platter and serve. Enjoy.