Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›“pulehu” 16 Oz Ribeye Steak Recipe

“pulehu” 16 Oz Ribeye Steak Recipe

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

HON-SHIMEJI MUSHROOM CONFIT | TEMPURA POHOLE FERNS | SMOKEY “CHILI PEPPAH” BUTTER

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Ingredients

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Ribeye Steak

Hon-Shimeji Mushroom Confit

Tempura Pohole Ferns

Smokey Chili Peppah Butter

Method

Prepare the Ribeye Steak

  1. 1

    Season and Sear

    Pat the ribeye steak dry with paper towels. Season generously with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steak for 4-5 minutes on each side for medium-rare. Let it rest before slicing.

Make the Hon-Shimeji Mushroom Confit

  1. 2

    Prepare the Confit

    In a saucepan, combine hon-shimeji mushrooms, minced garlic, olive oil, and fresh thyme. Cook over low heat until mushrooms are tender and infused, about 20 minutes. Stir occasionally.

Prepare Tempura Pohole Ferns

  1. 3

    Fry the Ferns

    In a bowl, whisk together flour and ice water until just combined. Heat vegetable oil in a deep pot. Dip pohole ferns into the batter and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Make Smokey Chili Peppah Butter

  1. 4

    Mix the Butter

    In a bowl, combine softened butter, smoked paprika, chili flakes, garlic powder, and salt. Mix until well combined and set aside.

Assemble the Dish

  1. 5

    Serve

    Slice the ribeye steak and serve it topped with hon-shimeji mushroom confit and a dollop of smokey chili peppah butter. Side with tempura pohole ferns.

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