**hawaiian Marinated Ribeye** Recipe

Prepare the marinade

In a medium bowl or measuring cup, whisk together 1 cup fresh pineapple juice, 1 cup low-sodium soy sauce, 2 tbsp brown sugar, 2 tsp rice vinegar, 1 tsp sesame oil, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tsp crushed red pepper flakes and 1 tsp freshly ground black pepper until sugar dissolves. Stir in the thinly sliced 2 green onions (reserve a small amount for garnish).

Marinate the steak

Place the 14 oz ribeye in a shallow resealable plastic bag or non-reactive dish. Lightly pat the steak dry, then sprinkle both sides with 1 tsp kosher salt. Pour the marinade over the steak so it is mostly covered (reserve 1/4 cup marinade for brushing later). Seal the bag or cover the dish and refrigerate 2 to 4 hours (no longer than 6 hours because pineapple contains enzymes that can overly tenderize meat). Turn the steak once halfway through to distribute marinade.

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. This helps it cook evenly. Preheat your broiler with the oven rack positioned about 4–6 inches from the heat source (high broil).

Broil the steak

Line a rimmed baking sheet with foil and place a wire rack on top. Remove the steak from the marinade and pat lightly to remove excess (do not rinse). Place the steak on the rack. Broil for about 4–6 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, broil 6–8 minutes per side (135°F / 57°C). During the last 1–2 minutes of cooking, brush the reserved 1/4 cup marinade over the top once and continue broiling to glaze. Use an instant-read thermometer to check internal temperature in the thickest part.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to allow juices to redistribute. While resting, reserve any pan juices and let them settle for a minute. Slice the steak against the grain into 1/4–1/2 inch slices for serving.

Prepare and bake the potato

Preheat oven to 425°F (220°C) if not using broiler simultaneously. Scrub 1 medium-large russet potato and dry. Prick all over with a fork. Rub with 1 tbsp olive oil and sprinkle with 1 tsp coarse salt. Place directly on oven rack or on a baking sheet and bake 45–60 minutes until skin is crisp and a skewer slides in easily. If oven space is limited, you can bake the potato while the steak marinates (timing: start baking ~45–60 minutes before you plan to broil the steak).

Finish the potato

When potato is done, slice lengthwise and push ends to open. Add 2 tbsp butter, 2 tbsp sour cream, 2 tbsp shredded cheddar cheese, 1 tbsp chopped chives, and season with 1/2 tsp freshly ground black pepper. Adjust toppings to taste (serve 'your way' by offering extra butter, sour cream, cheese, bacon bits, or chives).

Plate the sliced ribeye alongside the baked potato. Spoon any reserved glaze/pan juices over the steak. Sprinkle toasted sesame seeds and extra sliced green onion over the steak. Serve with a lemon or lime wedge on the side for a bright squeeze if desired.