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Hawaiian-Style Grilled Buffalo Ribeye Steaks

D'Artagnan | Yield: 2
Grilled pineapple and a teriyaki-style marinade give our buffalo ribeye steaks a taste of the islands. This recipe is perfect for summer barbecues.
Soy & Pineapple Marinated Grilled Buffalo Ribeye Steaks Recipe | D'Artagnan

Ingredients

  • 1/2 cup soy sauce
  • 1/2 pineapple juice
  • 2 tablespoons sweet rice wine
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • 2 Buffalo Ribeye Steaks
  • Coarse salt
  • Freshly ground black pepper
  • 4 pineapple slices
  • Steamed rice

Preparation

  1. In a nonreactive dish, whisk together soy sauce, pineapple juice, rice wine, honey, sesame oil, garlic, and ginger. Reserve 2 tablespoons of the marinade in a separate dish, this will be used to brush the steaks on the grill. Marinate buffalo steaks in refrigerator, for about 2 hours.
  2. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.
  3. Let steaks stand at room temperature for about 20 minutes. Remove from marinade, pat dry. Season both sides of each steak with coarse salt and freshly cracked black pepper.
  4. Grill steaks for about 3-4 minutes on the first side. Using tongs, flip each steak to the other side and brush with reserved (unused) marinade. Grill for another 3-4 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees F on an instant-read thermometer.
  5. Let steaks rest for 5-6 minutes. While they’re resting, grill pineapple slices. Serve with steamed rice and grilled pineapple.

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