Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Charred 16oz. Ribeye Steak Recipe

Charred 16oz. Ribeye Steak Recipe

Inspired by The Original Roy's in Hawaii Kai
Time1h
Serves2

“Poutine” Fries | Kiawe smoked marrow & black garlic butter

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Ingredients

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Steak

Poutine Fries

Kiawe Smoked Marrow & Black Garlic Butter

Method

Steak Preparation and Cooking

  1. 1

    Season the Steak

    Generously season the ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

  2. 2

    Preheat Grill or Skillet

    Preheat your grill or skillet over high heat. Add olive oil just before placing the steak on the heat.

  3. 3

    Cook the Steak

    Place the ribeye steak on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness.

  4. 4

    Rest the Steak

    Remove the steak from the heat and let it rest for 10 minutes before slicing.

Poutine Preparation

  1. 5

    Cook the Fries

    Prepare the frozen French fries according to package instructions until golden and crispy.

  2. 6

    Assemble the Poutine

    Place the crispy fries on a serving plate, top with cheese curds, and drizzle hot beef gravy over the top.

Kiawe Smoked Marrow & Black Garlic Butter Preparation

  1. 7

    Smoke the Marrow

    Place beef marrow bones on the grill with kiawe wood chips and smoke for about 30 minutes until cooked through.

  2. 8

    Make Black Garlic Butter

    In a bowl, mix softened butter with minced black garlic and chopped fresh parsley until well combined.

  3. 9

    Serve

    Serve the smoked marrow alongside the black garlic butter to spread on the ribeye steak.

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