Hawaiian 5-0 Ribeye

Transport your taste buds to the islands with this Hawaiian 5-0 Ribeye, a tropical twist on the classic steak dinner. Thick, bone-in ribeyes are marinated for at least eight hours in a sweet-savory blend of soy, pineapple, ginger, and a touch of heat, ensuring every bite is bursting with flavor. Grilled to perfection and finished with a rich, garlicky Cowboy Butter and a luscious, thickened marinade sauce, these steaks strike the perfect balance of smoky, sweet, and savory. Perfect for a special dinner or backyard feast, this recipe brings an unforgettable island-inspired flair to your table.

Instructions

1. Marinate steaks for at least 8 hours. Place in a vacuum bag or gallon ziplock, cover fully with marinade, refrigerate 8 hrs or overnight.

2. Prepare compound butter: soften butter, mix with garlic, shallots, chili powder, and thyme. Roll into a log using plastic wrap, chill until firm.

3. Preheat the grill. Remove steaks from the fridge and let them come to room temp.

4. Make finishing sauce: create a cornstarch slurry (equal parts cornstarch + water). Heat reserved marinade in cast iron pan, whisk slurry until thickened, then remove from heat.

5. Season steaks with salt and pepper.

6. Grill steaks 3–4 minutes per side, until internal temp reaches 132°F (or longer if desired). In the last minute of grilling, add compound butter slices on top.

7. Remove steaks, let rest for 5 minutes.

8. Plate steaks with a heavy dollop of finishing sauce and serve.