Name: Hawaiian Marinated Ribeye Steak
Prep time: 2 h
Cook time: 9 min
Total time: 2 h 14 min
Yield: 2
Cuisine: American
Ingredients: 2 thick cut (1-inch thick to 1-1/2 inches thick); 1 cup low-sodium soy sauce (DO NOT use regular soy sauce!); 2 garlic cloves, minced (OR 1 teaspoon minced garlic from jar); 1/2 cup packed brown sugar; 6 oz. pineapple juice; 1/3 cup apple cider vinegar; 2 teaspoons fresh ginger, minced; Black pepper to taste

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Hawaiian Marinated Ribeye Steak pairs the richness of beef with the tropical sweetness of pineapple juice and other spices to create an irresistible fusion of flavors.

The natural enzymes in pineapple juice not only impart a tangy flavor but also serve to tenderize the steak, creating a succulent and flavorful experience.

This is my husband’s recipe and he grills awesome marinated ribeyes. These are, by far, my family’s favorite way to enjoy ribeye steaks.

When you have the right cut of steak and the perfect marinade, perfection can be achieved! This ribeye steak recipe is simple but so flavorful.

Creating a marinade with a base of pineapple juice is a method that showcases how a simple marinade can elevate a classic ribeye steak.

A blend of soy sauce, garlic, ginger, and brown sugar complements the pineapple’s natural sugars, leading to a complex flavor profile when caramelized on the grill.

Years ago, I tried Hawaiian Ribeye at Houston’s Restaurant in Atlanta. I knew then that we’d have to recreate the recipe and we nailed it. These are such good steaks!

My husband, Eddie, also grills these marinated ribeye steaks for Christmas lunch. We have a large family and this past Christmas, he grilled 18 steaks! These steaks are our 12-year-old grandson’s favorite meal.

Most of us request our steaks medium. We do have one daughter who requests well done and our future grandaughter-in-love who goes for rare.

Of course, I had to take a photo of my Christmas steak. And I have to give a shoutout to Block and Vino Neighborhood Butcher for having the very BEST cuts of beef!

Choosing the Right Ribeye Cut

When selecting a ribeye cut for Hawaiian Marinated Steak with Pineapple Juice, the quality and thickness of the beef are important. Both the source of the beef—grass-fed versus grain-fed—and the cut’s thickness will significantly influence the steak’s flavor and tenderness.

Grass-Fed vs. Grain-Fed Beef

Grass-Fed Beef: They tend to be leaner and may have a more pronounced earthy flavor. This can complement the sweet and tangy profile of the pineapple marinade.

Nutrition: Higher in omega-3 fatty acids and antioxidants.
Price: Often carries a higher price tag due to longer growth periods.

Grain-Fed Beef: They usually possess more marbling, resulting in richer flavor and a more tender texture—ideal for a luxurious mouthfeel after absorbing the Hawaiian marinade.

Flavor: Tends to be buttery with abundant marbling.
Availability: More widely available in supermarkets and butcher shops.

Selecting the Perfect Thickness

A ribeye steak for marinating should not be too thin to prevent overcooking nor too thick that the marinade doesn’t penetrate well. The ideal thickness for a ribeye is typically between:

1 inch (2.5 cm): Ensures even cooking and decent marination.
1.5 inches (3.8 cm): Strikes a balance between marination and achieving a good sear while maintaining a juicy interior.

Try to pick a cut that is uniform in thickness to promote even cooking. A variance in thickness can lead to parts of the steak being overcooked while others are underdone.

Ingredients for the Delicious Marinade (Full Printable Recipe Card Down Below)

Rib-eye Steaks (1 to 1-1/2 inches thick)
Low Sodium Soy Sauce (make sure it’s low sodium!)
minced garlic (fresh garlic cloves or bottled)
brown sugar (light or dark)
pineapple juice
apple cider vinegar
minced fresh ginger
black pepper to taste

Marinating The Hawaiian Ribeye Steaks

Marinating is a crucial process that infuses the ribeye with Hawaiian flavors and tenderizes the meat.

Use glass, stainless steel, plastic, or disposable aluminum pans to marinate foods. Do not use untreated aluminum pans because they react to the acid in the marinade.

A heavy-duty large resealable plastic bag is also a good choice. You can just flip the bag when it’s time to turn the steaks over in the marinade.

How Long To Marinade the Ribeye Steaks

Minimum Marination Time: For a noticeable effect, marinate the ribeye for at least 1-2 hours.
Optimal Marination Time: To fully benefit from the Hawaiian flavors, we tend to marinate for 10-12 hours.
Maximum Marination Time: To prevent the meat from becoming too soft, avoid marinating for more than 24 hours.

Preparation Steps

Marination Method

In a medium bowl, whisk pineapple juice, soy sauce, garlic, brown sugar, and apple cider vinegar. Pour the mixture into a medium-sized pot. Bring to a boil over medium-high heat. Turn to low heat and simmer for two minutes.

Remove from the heat and pour the marinade into a shallow dish. Place in the refrigerator to speed up the cooling process.

Add steaks to the marinade. Cover and place in the refrigerator for an hour. Flip the steaks and marinade for at least one more hour. We prefer to marinade the ribeyes overnight.

Grilling the Ribeye Steak

Proper grilling techniques ensure a succulent Ribeye steak infused with the flavors of the Hawaiian marinade and a hint of smoky char. Precise temperature control and timing are crucial for the ideal steak doneness.

Twenty minutes before grilling, remove the dish from the refrigerator. Leave the cover on and cool to room temperature. Heat the grill to high heat.

My husband uses a gas grill but you can also use a charcoal grill.

Grill steaks for five minutes. Flip and continue to grill for 4 minutes. Transfer steaks to a plate and tent with foil. Rest for five minutes before serving.

My husband and I both eat our steaks medium. Perfect steaks!

Determining Level of Doneness

A meat thermometer is indispensable for accurately gauging the steak’s internal temperature. Steak doneness levels correspond to specific temperatures:

Rare: 120°F to 125°F
Medium Rare: 130°F to 135°F
Medium: 140°F to 145°F
Medium Well: 150°F to 155°F
Well Done: 160°F and above.

My husband uses an instant-read thermometer when grilling steaks. You want to always check the temperature in the thickest part of steaks. If you don’t have one, use the method below.

Pressing the meat with tongs can provide a tactile cue for doneness. A rare steak feels soft and spongy, medium is firm yet yielding, and well-done is quite firm.

Flipping and Resting the Steak

Steaks should be flipped only once during grilling to achieve a uniform sear.

Grill the first side for five minutes.
Flip using tongs to prevent puncturing the meat, which can cause loss of juices.

After grilling, the steak requires resting for approximately 5 minutes per inch of thickness to allow the juices to redistribute. During this time, the steak’s internal temperature may continue to rise slightly. Covering the steak loosely with foil while resting helps to retain heat without continuing to cook the steak.

Side Dishes For Grilled Marinaded Ribeye Steak

Since the steak is the star of the meal, I usually make my amazing stuffed potatoes, a green salad, and dinner rolls. You don’t want to serve a lot of heavy dishes with steak.

While you’re grilling the Hawaiian Rib-eye Steak, add a few fresh pineapple slices to the grill. Spray slices of pineapple with cooking spray and grill for three minutes. Flip and grill the other side.

More Side Dish Suggestions

- - Roasted Asparagus
  - Baked Sweet Potato
  - Brussels Sprouts
  - Rice Salad
  - Grilled Eggplant With Feta

Check Out These Delicious Recipes!

Yield: 2 servings

Hawaiian Marinated Ribeye Steak

Hawaiian marinated ribeye steak pairs the richness of beef with the tropical sweetness of pineapple for an irresistible fusion of flavors

Prep Time 2 hours

Cook Time 9 minutes

Additional Time 5 minutes

Total Time 2 hours 14 minutes

Ingredients

2 thick cut (1-inch thick to 1-1/2 inches thick)
1 cup low-sodium soy sauce (DO NOT use regular soy sauce!)
2 garlic cloves, minced (OR 1 teaspoon minced garlic from jar)
1/2 cup packed brown sugar
6 oz. pineapple juice
1/3 cup apple cider vinegar
2 teaspoons fresh ginger, minced
Black pepper to taste

Instructions

In a medium-sized saucepan, on high heat, bring the soy sauce, garlic, brown sugar, pineapple juice, and apple cider vinegar to a boil. Reduce the heat to low and simmer for two minutes. Remove from the heat and pour into a large, shallow dish. Cover and place in the refrigerator until cool, about 30 minutes.
Add the steaks to the marinade. Cover and refrigerate for at least an hour. Turn the steaks and marinade for another hour. We prefer to marinade overnight.
Twenty minutes before grilling, take the marinaded steaks out of the refrigerator. Let sit, covered, at room temperature. Remove steaks from the marinade and sprinkle the ribeyes with black pepper to taste. Discard marinade.
Heat the grill to high and grill the steaks for five minutes on one side. Flip and grill for four minutes on the other side. Use an instant-read thermometer - 140º for medium and 135º for medium-rare.
Let steaks rest for five minutes before serving.