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Houston’s Hawaiian Ribeye Recipe
Houston’s Hawaiian Ribeye is a succulent grilled steak infused with tropical flavors, featuring a juicy ribeye marinated in a tangy Hawaiian sauce and served with a side of island-inspired accompaniments, delivering a mouthwatering taste of the Pacific.
Make our Houston’s Hawaiian Ribeye Recipe at home. With our Secret Restaurant Recipe your Hawaiian Ribeye will taste just like Houston’s.
Photo by Dome Poon
Houston’s Hawaiian Ribeye
A Houston’s Copycat Recipe
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Houston's Hawaiian Ribeye Recipe
Make our Houston's Hawaiian Ribeye Recipe at home. With our Secret Restaurant Recipe your Hawaiian Ribeye will taste just like Houston's.
Prep Time10 minutes mins
Active Time45 minutes mins
Marinating Time2 days d
Total Time2 days d 55 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Steakhouse
Keyword: Houston's, Marinade, Steak
Yield: 2 Steaks
Ingredients
- 1 3/4 cup Soy Sauce
- 3 cups Sugar
- 6 ounces Apple Cider Vinegar
- 6 ounces Pineapple Juice
- 1 1/2 to 2 teaspoons granulated Garlic
- 1 1/2 to 2 teaspoons Ginger
- 2 Ribeye Steaks
Instructions
Put all ingredients, except steaks, into a double boiler or small pot over low heat. Cook until thickened.
Place steaks in a shallow dish. Pour prepared marinade over steaks.
Cover and place in the refrigerator and allow steaks to marinate for 2 -3 days in fridge.
Remove steaks from marinade (Discard marinade), allowing excess to drip off.
Cook steaks as desired (See Steak Degrees of Doneness Box below for Cooking Temperatures).
Houston's Hawaiian Ribeye
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SPOTLIGHT RECIPE
The Capital Grille Kona Crusted Sirloin with Caramelized Shallot Butter
Make this Straight-From-the-Restaurant The Capital Grille Kona Crusted Sirloin with Caramelized Shallot Butter Recipe at home.
With our Recipe Your Kona Crusted Sirloin with Caramelized Shallot Butter will taste just like The Capital Grille.
Click HERE Now to Make The Capital Grille Kona Crusted Sirloin with Caramelized Shallot Butter at Home
Steak Degrees of Doneness
- Rare: 95 – 105°F. Cool deep red center.
- Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
- Medium: 130 – 140°F. Warm pink center.
- Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
- Well: 165 – 175°F. No pink, cooked all the way through.
Courtesy of Longhorn Steakhouse
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Photo of “Houston’s Hawaiian Rib Eye” is by Dome Poon and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Dome Poon. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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