Copycat Hillstone Hawaiian Ribeye Recipe
From the kitchen of The Big ApronInspired by Hillstone's Hawaiian Ribeye, this is the marinade-and-sear that earns the dish its house reputation. Sweet, salty, and built for a screaming hot pan.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 4 hr 27 min
- Servings
- 2
- Difficulty
- medium
Ingredients
2 servings
- 1 steakBone-in ribeye steak, 1.25 inches thick
- 0.5 cupSoy sauce
- 0.5 cupPineapple juice
- 0.25 cupBrown sugar
- 1 tbspFresh ginger, grated
- 2 clovesGarlic, grated
- 1 tspToasted sesame oil
- 1 tspBlack pepper
- 1 tbspVegetable oil for the sear
Instructions
Whisk soy sauce, pineapple juice, brown sugar, ginger, garlic, sesame oil, and pepper in a wide dish.
Add the ribeye, turn to coat, and refrigerate at least 4 hours and up to overnight. Flip once midway.
Pull the steak out 30 minutes before cooking. Pat dry; the marinade glaze should stay tacky on the surface.
Heat a cast iron pan over high heat until smoking. Add vegetable oil.
Sear the ribeye 3 minutes on the first side without moving it. Flip, sear 3 more minutes for medium rare.
Stand the steak on its fat cap for 30 seconds to render. Rest on a cutting board 10 minutes.
Slice against the grain and spoon any pan drippings over the top.
Substitutions
- Bone-in ribeye to New York strip. Adjust cook time down by 1 minute per side.
- Pineapple juice to Fresh-squeezed orange juice. Slightly less sweet, more bright.
- Brown sugar to Honey. Use 3 tablespoons; the marinade will brown faster.
Pairs well with: Macaroni salad, Coconut rice, Grilled pineapple, A cold lager
Pro tips
- Pull the steak from the marinade 30 minutes ahead so it sears instead of steams.
- Use a thermometer: 130F internal for medium rare. The carry-over takes it to 135F.
- The marinade left in the dish is not a sauce. Reduce it in a small saucepan if you want to spoon it back over the slices.
Try the original
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Adapted from HangryHQ.
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