Hawaiian Ribeye Steaks

Exceptionally tender and well marbled, the rib-eye is a truly spectacular steak that is sure to satisfy the entire family, and impress everyone at your next neighborhood cookout. We hand-trim these USDA Prime rib-eyes to 16oz and then marinate them for two days in pineapple, soy, ginger, herbs and spices.

I N C L U D E D

• Raw Ribeye Steaks; approximately 16 oz. each
  
• Marinade
  
• Ribeye Compound Butter

D I R E C T I O N S

Best cooking method is pan seared.
Heat a medium cast iron skillet over medium-high heat until very hot, about 1-2 minutes.
Add vegetable oil. (Do not use butter or olive oil as it will burn.)
Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides.
Reduce heat to medium-low, push steak to one side of the skillet, add the ribeye compound butter to the opposite side of the pan, tilting the pan towards the butter. Carefully spoon the ribeye compound butter over the ribeye for 1-2 minutes. 
Let ribeye rest for 15 minutes before slicing.

P R O   T I P 
Enjoy with some of our signature sides.

S T O R A G E   +  C A R E

• Steaks come marinated
  
• Refrigerate immediately; use in up to 5 days
  
• Color: brown from marinade

I N G R E D I E N T S

• Ribeye Marinade: Pineapple Juice, Soy Sauce, Sugar, Apple Cider Vinegar, Sesame Oil, White Onion, Ginger
• Compound Butter: Unsalted Butter, Parsley, Sage, Black Pepper, Kosher Salt