Saturday, June 29, 2019

Hawaiian Rib Eye

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John Palmer Parker was a 19-year old Massachusetts sailor who decided to jump ship to visit Hawaii in 1809. He fell in love with the island and tended fishponds for King Kamehameha until he set sail again to take part in the War of 1812.

When he returned from the war, he started Parker Ranch, which at the time, was the only ranch dedicated to raising cattle. He quickly grew into a man of influence and wealth.  Beef quickly became the main export of Hawaii...replacing sandalwood.

In 1816, he married Chiefess Kipikane, the granddaughter of the King. They were awarded 2 acres on the slopes of Mauna Kea and they built the famous homestead "Mana Hale". Parker and his wife had 3 children and began the Parker dynasty that would play a prominent role in the next two centuries of Hawaiian history. And John Palmer Parker loved him some rib eye :-)

John Palmer Parker


2 thick, bone-in rib eye steaks (about 3 pounds total)

For the Marinade
2 cups pineapple juice
1/2 cup soy sauce
1/2 cup sugar
5 tablespoons apple cider vinegar
2 tablespoons toasted sesame oil
1/3 cup chopped white onion
1-inch piece of ginger, coarsely chopped

For the Butter
4 tablespoons unsalted butter at room temperature
2 teaspoons sesame oil
Kosher salt
2 tablespoons reserved marinade


  1. Prepare a grill for 2-zone cooking (high heat and indirect heat).
  2. Make the marinade: Combine all marinade ingredients in a blender or food processor. Process until liquified. Reserve 2 tablespoons of marinade for butter. Transfer marinade to a large zip lock bag. Add steaks and seal bag, pressing out excess air. Place bag with steaks in refrigerator for 24 hours.
  3. Make the butter: Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade and season with salt. Transfer to center of sheet of parchment paper and roll up into a log. Chill for one hour.
  4. Remove steaks from marinade and pat dry with a paper towel. Let steaks sit at room temperature for one hour before cooking.
  5. Grill steaks over high heat (grill covered) for 4 minutes. Then flip steaks and cook for 4 more minutes at high heat (grill covered). Move steaks to indirect heat area of grill and cook for 4 more minutes (grill covered).
  6. Transfer steaks to a platter. Slice butter into 1/4"-thick rounds and divide between steaks. Tent steaks with foil and let them rest for 5 minutes. Then serve.

Wine pairing: Cabernet Sauvignon

Grogs and Goldie, 1956

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