Hawaiian Steak
Like Hillstone, I like pairing this sweet and savory steak with roasted garlic mashed potatoes and some sautéed green beans.
Hawaiian Steak
Our next ingredient in the Demystified series is soy sauce. Soy sauce has been an indispensable companion to countless dishes for centuries. Its rich umami taste and complex aroma make it a staple in Asian kitchens worldwide. Believed to have originated in China over 2,000 years ago, soy sauce has undergone a fascinating evolution, adapting to diverse cultures and cuisines along the way. Initially crafted as a means of preserving soybeans, its production methods have been refined and diversified over the centuries. Soy sauce enhances a wide array of dishes, from delicate Edo-style sushi to hearty stir-fries, elevating each bite with its unique blend of saltiness, sweetness, and umami richness.
There are three primary types of soy sauce: light, regular, and dark. In this recipe, we'll be focusing on regular soy sauce, which is the most commonly used type in recipes. Surprisingly, regular soy sauce is less salty than light soy sauce, making it an ideal base for dressings and marinades. Because we'll be using a generous amount of soy sauce, there's no need for additional seasonings for the steak.
This recipe is an homage to Houston's (Hillstone's) Hawaiian Steak, featuring succulent ribeyes bathed in a tantalizing blend of regular soy sauce, pineapple juice, brown sugar, and mirin, resulting in a symphony of sweet and savory notes. The marinade not only imparts flavor to the steak but also aids in achieving a beautifully caramelized crust during cooking. However, it's crucial to ensure that any excess marinade is carefully removed from the steak's surface before cooking to prevent premature charring.
To expedite the marination process, I opted for a vacuum sealer. However, if you don't have one at your disposal, simply allow your steak to marinate overnight for optimal flavor infusion.
Ingredients
1/2 cup regular soy sauce
1 cup pineapple juice*
1/2 cup brown sugar
2 tablespoons mirin
2-inch knob ginger, grated
6 cloves of garlic, minced
2, 1-inch ribeye steaks (approximately 3 pounds)
6 tablespoons unsalted butter
4 cloves of garlic, whole
*Note: only fresh pineapple juice contains the enzymes to help tenderize meat. If you use bottled or canned it will be pasteurized so will only provide the sweet flavor.
Special Equipment
Cast iron or carbon steel pan
Serves 2-4 people
Directions
To prepare the marinade, combine the regular soy sauce, pineapple juice, brown sugar, mirin, grated ginger, and minced garlic into a small sauce pot. Bring the mixture up to a boil over medium high heat for five minutes or until the brown sugar dissolves. Set aside and allow to cool completely or place the sauce pot into a bowl of ice water to expedite the cooling.
Place the steak in a vacuum seal bag with the chilled marinade. If you don’t have a chamber vacuum sealer, just place the steaks in a container, cover, and marinate overnight, if not for a few hours. Because the chamber vacuum sealer removes all of the air, the marinade will penetrate the meat faster.
Heat a cast iron or carbon steel pan up to medium high heat. Remove the steaks from the container or vacuum sealed bag. Brush off the ginger and garlic. Strain the marinade into a small sauce pan. Bring it up to a boil and then drop the heat down to low. Add in the two tablespoons of unsalted butter. Allow to reduce for ten minutes while you cook the steak.
First, sear the fatty sides of the steak for a minute or two. Then, flip the steaks so they make contact with the hot pan. Sear for three minutes on one side before flipping to the other. Reduce the heat to medium low and continue to sear for another three minutes. You’re aiming for 120-125 degrees internal temperature for rare, 130-135 degrees for medium rare.
Add the remaining butter and whole garlic cloves to the pan. Tilt your pan up and begin basting the steaks with the garlic butter in the last few minutes of cooking. Remove the steaks and allow to rest for five-ten minutes before slicing.
Slice the steaks on the grain. Place some pieces of steak on the plate and spoon a few tablespoons of sauce over the meat. Serve with your sides of choice and enjoy!