Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 4 ribeye steaks, about 1-inch thick
  • Salt, to taste

Instructions:

  1. In a mixing bowl, combine soy sauce, pineapple juice, brown sugar, vegetable oil, garlic, ginger, and black pepper. Whisk until smooth.
  2. Place ribeye steaks in a zip-top bag or shallow dish. Pour the marinade over the steaks, ensuring they are well-coated. Seal or cover, and refrigerate for 2 hours.
  3. Preheat your grill to medium-high heat (around 400°F or 200°C).
  4. Remove steaks from marinade, letting excess drip off. Pat them dry with paper towels, then season with salt.
  5. Place the steaks on the grill. Cook for 4-6 minutes on each side for medium rare, or until desired doneness.
  6. Transfer steaks to a plate and let them rest for 5-10 minutes to allow juices to redistribute.
  7. Slice against the grain and serve as desired.