Ingredients:

  • 1/2 cup (120 ml) pineapple juice, unsweetened
  • 1/4 cup (60 ml) soy sauce, low sodium
  • 2 tablespoons (30 ml) brown sugar, packed
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) fresh ginger, grated
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 2 ribeye steaks, approximately 1-inch thick (about 8-10 ounces/225-280g each)

Instructions:

  1. In a large resealable bag or shallow dish, whisk together pineapple juice, soy sauce, brown sugar, olive oil, rice vinegar, minced garlic, grated ginger, and black pepper.
  2. Place the ribeye steaks in the marinade, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, turning occasionally.
  3. Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Clean and lightly oil the grill grates.
  4. Remove the steaks from the marinade, discarding the marinade. Place the steaks on the preheated grill.
  5. Grill for 4-6 minutes per side for medium-rare (130-135°F/54-57°C internal temperature), or longer for more well-done, using a meat thermometer to check.
  6. Remove the steaks from the grill and let them rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender steak.
  7. While steak is resting, bring the marinade to a boil and simmer it for 5-7 minutes or until it thickens. Serve over the steak.