Categories: Steak
Ingredients
- 2 cups pineapple juice
- 1/2 cup soy sauce
- 1/2 cup sugar
- 5 tbsp apple cider vinegar
- 2 tsp toasted sesame oil
- 1/3 cup chopped white onion
- 1-inch piece ginger, peeled, finely chopped
- 2- bone-in rib-eye steaks
- 4 tbsp unsalted butter, room temp
- 2 tsp toasted sesame oil
- Kosher salt
Directions
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Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 1 tbsp marinade for butter. Transfer remaining marinade to a large Ziploc bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
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Remove steaks from marinade, pat dry and let sit until room temp, about 1 hour.
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Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
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Build a two-zone fire in a charcoal grill for direct heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until they reach 120.
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Transfer steaks to a wire rack. Slice butter into 1/4" thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.