Ingredients:

  • 4 Ribeye Steaks (approx. 350 g / 12 oz each, cut 3.5–4 cm / 1.5 inches thick)
  • 1 tbsp Neutral Oil (such as canola or grapeseed), for grilling
  • Flaky Sea Salt and Freshly Ground Black Pepper, to taste
  • 120 ml (½ cup) Low-Sodium Soy Sauce
  • 60 ml (¼ cup) Unsweetened Pineapple Juice
  • 60 ml (¼ cup) Light Brown Sugar, firmly packed
  • 3 tbsp Rice Vinegar
  • 2 tbsp Toasted Sesame Oil
  • 1 tbsp Fresh Ginger, minced
  • 4 cloves Garlic, minced
  • ½ tsp Red Pepper Flakes (optional)

Instructions:

  1. Combine Marinade Ingredients: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced ginger, garlic, and red pepper flakes (if using). Whisk until the sugar is mostly dissolved.
  2. Separate the Glaze Base: Pour 60 ml (¼ cup) of the marinade mixture into a small saucepan and set it aside. This will be used later for the glaze.
  3. Marinate the Steaks: Place the ribeye steaks and the remaining marinade into a zip-top bag or non-reactive dish. Ensure the steaks are fully coated. Seal and refrigerate for a minimum of 2 hours, or up to 4 hours (Do not exceed 12 hours).
  4. Boil the Glaze Base: Bring the reserved marinade in the small saucepan to a rolling boil over medium-high heat.
  5. Simmer and Reduce: Reduce the heat to a simmer and cook for 3–5 minutes, stirring occasionally, until the glaze has thickened slightly and is safe to consume. Set aside.
  6. Prep the Steaks: Remove the steaks from the marinade about 30 minutes before grilling. Discard the spent marinade. Pat the steaks very dry with paper towels to ensure a good sear. Lightly brush with neutral oil.
  7. Preheat Grill: Preheat your grill (gas or charcoal) to high heat for searing (approx. 230°C / 450°F). Ensure the grates are clean.
  8. Sear: Place the dry steaks on the hottest part of the grill. Sear for 2–3 minutes per side until a rich, dark crust forms.
  9. Finish Cooking: Move the steaks to a cooler part of the grill (indirect heat) or lower the heat to medium. Cook until the desired internal temperature is reached (e.g., 57°C / 135°F for medium-rare).
  10. Rest the Meat: Transfer the steaks to a cutting board. Tent loosely with foil and allow to rest for 8–10 minutes.
  11. Glaze and Serve: Slice the rested steak against the grain. Brush the warm, reduced Aloha Glaze over the sliced meat just before serving. Finish with flaky sea salt.