• Prep Time
  • Cook Time
    6 minutes or so
  • Serving
  • View
In 1994 I went to Hawaii for the first time with Frank B. Williams.  We stayed on the island of Lanai at the Lodge at Koele where Frank got me a spot in a Pro-Am tournament.  I was so nervous on that first tee box because I was playing with much better players than myself!  But FB was an incredible cheerleader and I managed to play well enough to not embarrass myself.  I even made a few good shots that helped the team!  A few years later, my Mom and I went to Honolulu for a writer’s conference and we had a blast.  We rented a red convertible, toured the island, played golf, attended a traditional luau and, with a reference from a Japanese businessman we met on the golf course, ate at a Japanese restaurant where no one spoke English (that was quite an adventure). When I started searching for recipes for Hawaiian rib-eyes, I was looking for a Houston’s copy-cat recipe.  But, the process reminded me of my travels to Hawaii and how much fun I had there.  This is a really good way to prepare a Winn-Dixie quality steak especially if you have some prime-quality memories to go with it.






    This requires advance prep. The steaks should marinate overnight in the frig. The grill time depends on the heat of your grill and the thickness of your steaks. I served a Bearnaise sauce on the side (recipe on site) which was perfect because the tang of the sauce balanced the sweetness of the pineapple.

    Step 1

    Mix ingredients for marinade and bring to a low boil in a saucepan. Then, lower heat and stir well. Let cool.

    Step 2

    Marinate the steaks in the sauce overnight.

    Step 3

    Grill over hot coals, 2 or 3 minutes per side.


    Serve with Bearnaise sauce.

    Download PDF

    You May Also Like

    Leave a Review

    Your email address will not be published.