Get ready to present your dad with a truly royal treat this Father’s Day - succulent Father's Day Hawaiian Rib-Eye Steaks! These steaks take the grilling experience to the next level with an incredible marinade full of sweet and salty flavor.

The secret is in the combined mix of pineapple juice, soy sauce, sugar, vinegar, sesame oil, onion, and ginger to create an authentic Hawaiian taste. But that's not all. Topping off this delicious feast for Dad, there's a thick slice of flavorful compound butter featuring softened unsalted butter, sesame oil, salt, and two tablespoons from the reserved marinade.

This will surely be a Father's Day feast with your dad thumbing his crown and singing praises from the comfort of his throne! So, make sure Dad gets ready to sit back and enjoy as you fire up the grill and serve these fantastic rib eye steaks this Father's Day.

Serves 4

Father's Day Hawaiian Rib-Eye Steak Ingredients


  • 2 cups pineapple juice
  • ½ cup soy sauce
  • ½ cup sugar
  • 5 tablespoons apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • ⅓ cup chopped white onion
  • 1 1-inch piece ginger, peeled, finely chopped
  • 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)

Butter and Assembly

  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons toasted sesame oil
  • Kosher salt

Father's Day Hawaiian Rib-Eye Steak Directions


  1. Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar dissolves. Add onion and ginger. Set aside 2 Tbsp. of the marinade for butter. Transfer the remaining marinade to a large resealable plastic bag. Add steaks and seal the bag, pressing out excess air. Chill for at least one day.
  2. Remove steaks from marinade, pat dry, and sit until room temperature, about one hour.

Do Ahead: Steaks can be marinated three days ahead. Keep chilled.

Butter and Assembly

  1. Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least one hour.
  2. Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high before cooking, leaving one burner on low.
  3. Season steaks lightly with salt (omit this step if marinating for more than 24 hours).
  4. Grill over high heat, turning until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to the cooler part of the grill and continue to cook until an instant-read thermometer inserted into the thickest part of the steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every few minutes.)
  5. Transfer steaks to a wire rack. Slice butter into ¼"-thick rounds and divide between steaks. Let rest for at least 10 minutes before slicing.

Do Ahead: Butter can be made three days ahead. Keep chilled.

Taken from

June 12, 2023 — Jason Klein