By Dr. Leah Alexander | Published on August 9, 2023 | Last Updated on November 7, 2023
Houston’s Restaurant has been a beloved American favorite for decades, known for its classic flavors and commitment to quality cooking. One of their signature dishes is Houston’s Hawaiian Ribeye, a unique take on the traditional ribeye steak.
This marinated steak is cooked low and slow to bring out its irresistible flavor, making it a favorite with diners. Not only does it taste great, but it’s also surprisingly healthy! With its balance of protein and carbohydrates, the Hawaiian ribeye is an ideal meal for any night of the week.
This article will give you step-by-step instructions on how to make this delicious dish. Once you have the ingredients prepped and ready to go, it’s time to start cooking!
What is Houston’s Hawaiian Ribeye?
Houston’s Hawaiian Ribeye is a unique twist on the classic ribeye steak. The dish starts off with marinating the steak in a mixture of soy sauce, sugar, apple cider vinegar, pineapple juice, garlic, and ginger.
This combination creates an irresistible balance of sweet and savory flavors that will tantalize your taste buds. Once cooked low and slow in the oven, this steak is sure to be the star of your dinner table.
Houston’s Hawaiian Ribeye is not only delicious but also surprisingly good for you! This dish packs protein, carbohydrates, and healthy fats – all in one meal.
Plus, as the steak is cooked in the oven instead of on the stovetop, it requires no added oil or fat. With its unique flavor and nutrition profile, this dish is sure to be a hit with your family and friends.
What does it taste like?
Houston’s Hawaiian Ribeye has an irresistible balance of sweet and savory flavors. The soy sauce and marinade give it a rich, umami flavor that is complemented by the sweetness of the pineapple juice.
Meanwhile, the garlic and ginger provide a subtle spiciness that rounds out all the flavors. This steak is juicy and tender without needing any additional oil or butter.
The flavors are so good that you won’t need any added sauces – all you need is a sprinkling of salt and pepper to enhance the natural flavors.
How did I first get introduced to Houston’s Hawaiian Ribeye?
I first learned about Houston’s Hawaiian Ribeye when I visited the restaurant for dinner one night. The menu caught my eye right away with its unique combination of flavors – it was unlike anything I had ever seen before! I knew immediately that this dish would be a hit with family and friends.
The steak was cooked to perfection, juicy and tender on the inside and slightly charred on the outside. The marinade was sweet, savory, and downright irresistible – I couldn’t get enough of it!
I asked the waiter for the recipe, but unfortunately, they weren’t able to give it to me. Undeterred, I decided to try my hand at recreating the dish at home. After some trial and error, I was able to perfect the recipe and it quickly became a favorite in my household.
Now that I have mastered Houston’s Hawaiian Ribeye, I love to make it for special occasions or just on a weeknight when I’m feeling fancy. The flavors are always spot-on and everyone loves how tender and flavorful the steak is.
I’m so glad I discovered this dish – it quickly became a staple in my home and will continue to be for years to come. If you’re looking for something special, give Houston’s Hawaiian Ribeye a try – you won’t regret it!
How to make Houston’s Hawaiian Ribeye?
Making Houston’s Hawaiian Ribeye at home is surprisingly easy. All you need to do is follow these simple steps and you’ll have a restaurant-quality steak in no time!
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Ingredients
- Soy Sauce: this is the main ingredient that gives it its unique flavor.
- Sugar: this sweetens the marinade and helps to balance out the acidity of the soy sauce.
- Apple Cider Vinegar: This adds a slightly tangy flavor to the dish and helps to tenderize the steak.
- Pineapple Juice: This adds some sweetness to the marinade and helps to keep it from becoming too salty.
- Garlic: This adds a pungent flavor to the dish and helps to give it some depth of flavor.
- Ginger: This gives the dish a spicy, zesty kick that really makes it stand out.
- Ribeye Steak: This is the star of the dish. Choose a good quality, well-marbled steak for the best results.
Step-by-step instructions
Step 1
In a medium-sized bowl, mix together the soy sauce, sugar, apple cider vinegar, pineapple juice, garlic, and ginger. Stir until all ingredients are thoroughly combined.
Step 2
Place the ribeye steak in a shallow dish or zip-top bag that is large enough to hold both steaks. Pour the marinade over the steak and work it in with your hands so that all sides of the steak are evenly coated.
Step 3
Cover the dish or bag and place it in the refrigerator for at least 4 hours, or overnight if desired. The longer you marinate, the more flavorful the steak will be.
Step 4
When ready to cook, preheat the oven to 350°F. Place the steak on a baking sheet and pour any remaining marinade over the top of it. Bake for 25-30 minutes, or until desired doneness is reached.
Step 5
Let the steak rest for 10 minutes before slicing and serving.
Tips
- For a spicier version, add some chili flakes or hot sauce to the marinade.
- If you’re short on time, you can reduce the marinating time to 1 hour. The steak won’t be as flavorful, but it will still be delicious!
- To make this dish healthier, substitute vegetable broth or water for soy sauce.
- To make this dish gluten-free, use a gluten-free soy sauce or tamari.
- For extra flavor, add some fresh herbs such as thyme or rosemary to the marinade.
- For an extra kick, add some freshly grated ginger to the marinade.
Houston’s Hawaiian Ribeye Recipe
Equipment
- Medium sized bowl
- Cutting Board
- sharp knife
Ingredients
- 3 ounces pineapple juice infusing a tropical and slightly sweet flavor, contributing to a tenderizing effect on the meat and adding a delightful hint of fruitiness.
- 1 Ribeye Steak providing a tender and juicy cut of beef, known for its marbling and rich flavor, perfect for grilling or searing to perfection.
- 3 ounces apple cider vinegar adding tanginess and a subtle fruity note, enhancing the overall acidity and brightness of the dish.
- 7/8 cup soy sauce providing a savory and umami-rich base, adding depth and flavor to the marinade or sauce.
- 1 1/2 cups sugar offering a sweet and caramelized taste, balancing the saltiness of the soy sauce and creating a delightful glaze or marinade.
- 3/4 to 1 teaspoon granulated garlic delivering a pungent and aromatic essence, enhancing the overall savory profile of the dish.
- 3/4 to 1 teaspoon ginger offering a warm and slightly tangy taste, adding a pleasant spiciness and depth to the flavors.
Instructions
- In a medium-sized bowl, mix together the soy sauce, sugar, apple cider vinegar, pineapple juice, garlic, and ginger. Stir until all ingredients are thoroughly combined.
- Place the ribeye steak in a shallow dish or zip-top bag that is large enough to hold both steaks. Pour the marinade over the steak and work it in with your hands so that all sides of the steak are evenly coated.
- Cover the dish or bag and place it in the refrigerator for at least 4 hours, or overnight if desired. The longer you marinate, the more flavorful the steak will be.
- When ready to cook, preheat the oven to 350°F. Place the steak on a baking sheet and pour any remaining marinade over the top of it. Bake for 25-30 minutes, or until desired doneness is reached.
- Let the steak rest for 10 minutes before slicing and serving.
Notes
- For a spicier version, add some chili flakes or hot sauce to the marinade.
- If you’re short on time, you can reduce the marinating time to 1 hour. The steak won’t be as flavorful, but it will still be delicious!
- To make this dish healthier, substitute vegetable broth or water for soy sauce.
- To make this dish gluten-free, use a gluten-free soy sauce or tamari.
- For extra flavor, add some fresh herbs such as thyme or rosemary to the marinade.
- For an extra kick, add some freshly grated ginger to the marinade.
Nutrition Information
What to serve with Houston’s Hawaiian Ribeye?
Houston’s Hawaiian Ribeye is a wonderfully flavorful steak that pairs well with many sides. Roasted vegetables are the perfect accompaniment, as they bring out the sweetness of the marinade and add a pop of color to your plate.
For a classic side dish, try serving potatoes – either mashed or roasted. The creamy mash will help balance out the savory steak, while the roasted potatoes will add an earthy flavor that compliments the sweetness of the marinade.
If you’re looking for something a bit lighter, try serving some steamed or grilled vegetables. They are healthy and low in calories but still offer tons of flavor. Broccoli, carrots, or asparagus are great choices to pair with this dish.
In terms of grains, rice is a great option as it absorbs the flavors of the steak and marinades perfectly. You can also try quinoa, farro, or barley for something a bit different.
Finally, don’t forget to pair your steak with a tasty sauce – this will really bring all the flavors together! Try making a simple reduction sauce with some soy sauce, butter, and garlic. Or try a herby chimichurri for an extra pop of flavor.
How to store leftover Houston’s Hawaiian Ribeye?
Once you’ve finished serving up your steak, it’s time to store any leftovers. To keep the steak from drying out, it should always be placed in an airtight container or wrapped tightly in plastic wrap.
Be sure to refrigerate the steak within two hours of cooking and consume it within three days for maximum freshness. If you don’t plan on eating the leftovers within that window, you can freeze them for up to three months.
Make sure the steak is well wrapped so it won’t dry out while in the freezer and thaw it in the refrigerator overnight before reheating. When ready to reheat, be sure to do so gently over low heat or in a covered dish in a 350°F oven.
Can pregnant women eat this?
Pregnant women should avoid eating Houston’s Hawaiian Ribeye due to the high levels of sodium in the marinade. The soy sauce and other ingredients can cause an increase in blood pressure which is dangerous for pregnant women.
Additionally, undercooked or raw meat carries a risk of foodborne illnesses such as E. coli and salmonella which can be especially harmful during pregnancy.
To be on the safe side, pregnant women should avoid eating this dish and opt for other meals that are cooked thoroughly and contain fewer high-sodium ingredients.
FAQs
How do I know when my steak is done?
To check the doneness of your steak, insert an instant-read thermometer into the thickest part of the meat. When it reaches 135°F for a medium-rare steak and 145°F for a medium steak, it’s done!
Can I use a different type of steak for this?
Yes, you can certainly swap out the ribeye steak for another cut such as sirloin or strip. However, note that thicker steaks will take longer to cook than thinner cuts.
What is the best way to marinate this steak?
The best way to marinate this steak is by placing the steaks in a shallow dish or zip-top bag and pouring the marinade over it. Massage the marinade into both sides of the steak with your hands before covering and refrigerating for at least 4 hours, or overnight if desired. The longer you let it sit, the more flavorful your steak will be!
Can I use this marinade for other dishes?
Yes, absolutely! This marinade also works great with chicken or pork and can even be used as a flavorful topping for vegetables. It’s a versatile sauce that can be used in many different recipes.
Wrapping Up
Thank you for trying out Houston’s Hawaiian Ribeye recipe! We hope you enjoyed it and that it was a delicious way to enjoy steak. If you have any questions, please don’t hesitate to reach out.
In addition to this flavorful dish, there are many other delicious recipes that feature Hawaiian flavors. Try your hand at making some Hawaiian-style fried rice, taro chips, or shave ice.
Please share this article with your friends and family so they can enjoy Houston’s Hawaiian Ribeye too!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
