Hawaiian Ribeyes

Hawaiian Ribeyes

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Ingredients

  • 2 ribeye steaks
  • 1-2 cups Soy Vay® Island Teriyaki Sauce & Marinade
  • 2 pineapple slices

Instructions

  • 1.
    Arrange the steaks and pineapple slices in a shallow dish or resealable plastic container.
  • 2.
    Pour the Island Teriyaki sauce over top and turn meat until evenly coated.
  • 3.
    Cover and marinate it in the fridge for at least 3 hours, or up to 24 hours for a more robust flavor.
  • 4.
    When meat is ready, discard any leftover marinade.
  • 5.
    Prepare a charcoal grill for both direct and indirect cooking, placing the coals on one half of the grill.

Instructions

  • 1.
    Place the steak and pineapple slices directly over the coals and sear for a few minutes, until the outside starts to caramelize.
  • 2.
    Remove the pineapple slices and set them to the side.
  • 3.
    Move the steak to the indirect heat.
  • 4.
    Cook to desired doneness, or until an internal temperature of at least 145ºF has been reached.
  • 5.
    Let the steak rest for 5 minutes.
  • 6.
    Top it with pineapple slices.
  • 7.
    Serve hot.

Notes

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