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Hawaiian Ribeye

Rib-eye steaks marinated in pineapple juice, soy sauce, vinegar, ginger and brown sugar, then cooked sous vide and seared.

From Food.com

beefhawaiiansous videmarinade
Illustration of Hawaiian Ribeye
Illustration

Ingredients

  • 2 rib-eye steaks, 1-inch-thick; about 3 lb total
  • 1 garlic paste, good squeeze
  • 1/3 cup apple cider vinegar
  • 2 tsp toasted sesame oil
  • 2 cups pineapple juice
  • 1 cup low sodium soy sauce
  • 1/2 ginger paste, squeeze
  • 1/2 cup brown sugar
  • 4 tbsp unsalted butter, room temperature
  • 2 tsp toasted sesame oil
  • kosher salt

Steps

1Make the marinade

  1. Whisk 2 cups pineapple juice in a small bowl over medium heat.
  2. Whisk in 1 cup low sodium soy sauce.
  3. Whisk in 1/2 cup brown sugar until dissolved.
  4. Whisk in 1/3 cup apple cider vinegar.
  5. Whisk in 1/2 squeeze of ginger paste.
  6. Whisk in 1 good squeeze of garlic paste.
  7. Whisk in 2 tsp toasted sesame oil.
  8. Let the marinade cool.

2Marinate the steaks

  1. Add 2 1-inch-thick rib-eye steaks.
  2. Seal the bag, pressing out excess air.
  3. Chill at least 2 hours.

3Cook the steaks

  1. Sous vide at 130 deg for 1.5 hours.
  2. Let the steaks cool for an hour.
  3. Reduce the sauce from the sous vide bags.
  4. Slather the reduced sauce over the meat on both sides.
  5. Sear over high heat for 4 mins each side.
  6. Remove the steaks.
  7. Let sit for 5 mins.

4Butter and assembly

  1. Set out 4 tbsp unsalted butter for assembly.
  2. Set out 2 tsp toasted sesame oil for assembly.
  3. Set out kosher salt for assembly.

5Finish and serve

  1. Cut across the grain.
  2. Serve.