Father’s Day is coming up this weekend. This is the prefect time to relate a cooking story about my own wonderful dad.
My dad spent his earning years putting in long hours, working hard and providing very well for his family. What little cooking he did at home was limited to grilling on summer weekends. (Here’s the link for his Lemon-Mustard Chicken from a previous blog post.) Since retiring, my dad has taken to cooking gourmet pancakes for breakfast when the family is together. There is only one time that I can recall when my dad cooked breakfast in my early years. It was a month before I turned 5-years old. He made French toast for my older sister, Diane & I when my mom was in the hospital having my younger sister, Andi. The way I remember it, my dad did not know how to make French toast. I told him what to use and gave him step by step instructions. I had learned the process from watching my mom make it many times. The breakfast turned out well, but I had failed to mention to my dad that I did not eat French toast until after he had made it. Sorry about that, Dad!
That long ago breakfast may not have gone over well with me, but there is no doubt about this rib eye dish. Eric & I tried it out and liked it and I know my dad will, too! I may even be able to get my dad to help out when we make it for him the next time we are together!
Hawaiian Rib-Eye Steak
Hawaiian Rib-Eye Steak (adapted from bonappetit.com) Serves 4
Ingredients:
For the Steak:
- 2 cups pineapple juice
- ½ cup soy sauce
- ½ cup sugar
- 5 tablespoons apple cider vinegar
- 2 teaspoons toasted sesame oil
- ⅓ cup chopped onion
- 1 1-inch piece ginger, peeled, finely chopped
- 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
For the Butter:
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons toasted sesame oil
- 2 tablespoons of the reserved marinade, above
- Kosher salt
Preparation: Steak
Whisk the pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until the sugar is dissolved. Add the onion and ginger. Set aside 2 tablespoons of the marinade for the butter. Transfer the remaining marinade to a large resealable plastic bag. Add the steaks and seal the bag, pressing out all the excess air. Refrigerate the steaks for at least 1 day.
Marinate the steak for at least 24 hours.
Remove the steaks from the marinade, pat them dry, and let them sit at room temperature for 1 hour. (The steaks can be marinated for up to 3 days ahead of time and kept chilled until an hour before cooking.)
Butter and Assembly
Whisk the butter and oil in a medium bowl to combine them. Vigorously whisk in the reserved marinade and season it with salt. Transfer the butter to the center of a sheet of plastic wrap and roll it up into a log. Chill until it is firm, at least 1 hour. (The butter can be made up to 3 days ahead of time. Keep it chilled until ready to use.)
Mix up the flavored butter.
Light the grill for both direct and indirect heat. Season the steaks very lightly with salt (omit this step if marinating them for more than 24 hours). Grill them over high heat, turning, until the steaks are well browned and beginning to char around the edges, about 4 minutes. Transfer them to the cooler part of grill and continue to cook them until an instant-read thermometer inserted into thickest part of the steaks registers 120°F for medium-rare or to desired doneness. Transfer the steaks to a cutting board. Slice the butter into ¼”-thick rounds and put it on the steaks. Let them rest at least 10 minutes before slicing.
Ready to eat!
Dads should enjoy a great steak for Father’s Day! ~Linda
Hawaiian Rib-Eye Steak (adapted from bonappetit.com) Serves 4
Ingredients:
For the Steak:
- 2 cups pineapple juice
- ½ cup soy sauce
- ½ cup sugar
- 5 tablespoons apple cider vinegar
- 2 teaspoons toasted sesame oil
- ⅓ cup chopped onion
- 1 1-inch piece ginger, peeled, finely chopped
- 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
For the Butter:
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons toasted sesame oil
- 2 tablespoons of the reserved marinade, above
- Kosher salt
Preparation: Steak
Whisk the pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until the sugar is dissolved. Add the onion and ginger. Set aside 2 tablespoons of the marinade for the butter. Transfer the remaining marinade to a large resealable plastic bag. Add the steaks and seal the bag, pressing out all the excess air. Refrigerate the steaks for at least 1 day.
Remove the steaks from the marinade, pat them dry, and let them sit at room temperature for 1 hour. (The steaks can be marinated for up to 3 days ahead of time and kept chilled until an hour before cooking.)
Butter and Assembly
Whisk the butter and oil in a medium bowl to combine them. Vigorously whisk in the reserved marinade and season it with salt. Transfer the butter to the center of a sheet of plastic wrap and roll it up into a log. Chill until it is firm, at least 1 hour. (The butter can be made up to 3 days ahead of time. Keep it chilled until ready to use.)
Light the grill for both direct and indirect heat. Season the steaks very lightly with salt (omit this step if marinating them for more than 24 hours). Grill them over high heat, turning, until the steaks are well browned and beginning to char around the edges, about 4 minutes. Transfer them to the cooler part of grill and continue to cook them until an instant-read thermometer inserted into thickest part of the steaks registers 120°F for medium-rare or to desired doneness. Transfer the steaks to a cutting board. Slice the butter into ¼”-thick rounds and divide it between the steaks. Let them rest at least 10 minutes before slicing.