Ingredients:

0.5x

1x

2x

4x

Steak

•   1 Ribeye Steak

Marinade

•   1/2 cup Low Sodium Soy Sauce
•   1/2 cup Pineapple Juice
•   2 tbsp Brown Sugar
•   2 tbsp White Sugar
•   2 tbsp Olive Oil
•   2 tbsp Red Wine Vinegar
•   1 tbsp Worcestershire Sauce
•   1-2 Garlic (minced garlic clove)
•   1/2 tsp Ground Ginger
•   1/2 tsp Black Pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Make the marinade
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, white sugar, olive oil, red wine vinegar, Worcestershire sauce, garlic, ginger, and black pepper until the sugar dissolves.

2. Marinate the steak
Place the ribeye in a zip-top bag or shallow dish and pour the marinade over it.
Cover and refrigerate for at least 2–4 hours, but for best results, marinate overnight.

3. Prep for cooking
Remove the steak from the marinade and pat it dry (this helps get a good crust).

4. Cook the steak
Heat a cast-iron skillet over medium-high to high heat and add a little oil.
Cook the steak for about:
• 3–4 minutes per side for medium-rare

Internal temp should be around 130–135°F.

5. Optional butter baste
In the last minute of cooking, add:
• 1 tbsp butter
• 1 smashed garlic clove

Tilt the pan and spoon the butter over the steak.

6. Rest
Let the steak rest for 5 minutes before slicing.