Imagine sinking your teeth into a perfectly grilled ribeye steak infused with an irresistible blend of Pacific Islander-inspired marinade that promises to revolutionize your grilling game. This South Pacific Grilled Steak isn't just a meal—it's a culinary journey that combines the rich, umami depth of soy sauce, the warmth of ginger, and the caramelizing magic of brown sugar, creating a dish that will make your dinner guests wonder if you've secretly trained with a professional chef.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Pacific Islander
Serves: 4 servings
Ingredients
- 4 ribeye steaks
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon black pepper
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- In a medium mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and black pepper to create a marinade.
- Place steaks in a large shallow dish and pour marinade over them, ensuring each steak is evenly coated. Let marinate for 10-15 minutes at room temperature.
- Preheat grill to high heat (approximately 450-500°F), cleaning and oiling grill grates to prevent sticking.
- Remove steaks from marinade, letting excess drip off. Discard remaining marinade to prevent cross-contamination.
- Place steaks on hot grill and cook for 4-5 minutes per side for medium-rare, or adjust time based on desired doneness.
- Use tongs to flip steaks only once, avoiding multiple turns to maintain juiciness and create beautiful grill marks.
- Check internal temperature with a meat thermometer: 130-135°F for medium-rare, 140-145°F for medium.
- Remove steaks from grill and let rest on a clean plate for 5-7 minutes to allow juices to redistribute.
- Slice against the grain and serve hot, optionally garnishing with fresh chopped herbs or green onions.
Tips
- Temperature is Key: Always let your steaks rest at room temperature before grilling to ensure even cooking and maximum tenderness.
- Marinade Magic: Don't rush the marinating process—those 10-15 minutes allow the flavors to deeply penetrate the meat.
- High Heat, Quick Cook: A blazing hot grill (450-500°F) creates those beautiful sear marks and locks in juices.
- Rest Your Meat: Letting steaks rest after grilling is crucial—it allows juices to redistribute, ensuring each bite is succulent.
- Invest in a Meat Thermometer: This is your secret weapon for achieving your perfect level of doneness every single time.
Nutrition Facts
Calories: 880kcal
Carbohydrates: 41g
Protein: 50g
Fat: 62g
Saturated Fat: 22g
Cholesterol: 120mg
