Grilled Hawaiian Ribeye

What you’ll need:

• 2 bone-in ribeye steaks, about 3 pounds total

• 3 cups pineapple juice

• ¾ cup soy sauce

• 6 tablespoons light brown sugar

• 6 tablespoons granulated sugar

• 6 tablespoons apple cider vinegar

• 1 tablespoon toasted sesame oil

• 1 medium shallot, finely minced

• 5 garlic cloves, lightly crushed or roughly chopped

• 1½-inch piece fresh ginger, finely grated

• 1½ teaspoons freshly cracked black pepper

• ½ tablespoon cold unsalted butter

• Chopped chives, for serving

• The Federalist Cabernet Sauvignon, for pairing

Directions

1. In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, granulated sugar, apple cider vinegar, toasted sesame oil, shallot, garlic, ginger, and black pepper.

2. Reserve 1⅔ cups of the marinade for the sauce. Cover and refrigerate it separately.

3. Add the ribeyes to a large resealable plastic bag or glass dish. Pour the remaining marinade over the steaks, seal or cover, and refrigerate for 24 hours.

4. Remove the steaks from the refrigerator 30 to 45 minutes before grilling. Take them out of the marinade, discard the used marinade, and brush away any large pieces of garlic or shallot.

5. Preheat the grill over high heat. Grill the ribeyes to your preferred doneness, flipping as needed.

6. Transfer the steaks to a cutting board and let them rest for 10 to 15 minutes.

7. Strain the reserved marinade through a fine-mesh strainer into a saucepan, discarding the shallot, garlic, and ginger.

8. Bring the strained marinade to a boil, then reduce the heat to medium, stirring occasionally, until the sauce reduces and lightly coats the back of a spoon. It should be glossy and slightly thickened.(about 10-12 minutes)

9. Just before removing the sauce from the heat, stir in the cold butter until melted and glossy.

10. Slice the rested ribeyes and spoon the reduced sauce over the top. Finish with chopped chives.

11. Serve with your favorite sides and pair with The Federalist Cabernet Sauvignon.