Remember to begin the marinade a couple of days before you need to serve it! This is truly as good as the Hillstone Teriyaki Ribeye Steak. We mostly make it over a charcoal grill, so we “taste the meat, not the heat”. You won’t believe how spectacular this is until you try it.
1/3 cup of apple cider vinegar
6 oz can of pineapple juice (Todd pours the juice off of the canned pineapple)
1 cup of reduced-salt soy sauce
1/2 cup of brown sugar
2 minced garlic cloves or 2 tsp of garlic powder (Todd uses the fresh garlic)
2 tsp minced ginger or less or 1 tsp of ginger powder (Todd uses the powder)
Combine in a saucepan and heat up to a light boil to let the flavors come together. Let the marinade cool completely. Pour into a quart sized zip lock bag with the rib eye and place in a container in the fridge. Marinate the ribeye for a minimum of 2 days.
Pineapple juice (Todd prefers pouring the juice off the canned pineapple chunks or slices)
Reduced-salt soy sauce
Fresh garlic
Ginger (Todd prefers the powdered variety)
Bring ingredients to a boil and then cool. Place ribeye steaks in a gallon Ziploc and pour the marinade over them.
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