Pineapple-Glazed Pan-Seared Steak
Ribeye steaks are briefly marinated in fresh pineapple juice to harness bromelain’s natural tenderizing power, then pan-seared to a deep, caramelized ...
2 servings
Modern American Cuisine
🟡Intermediate★★★☆☆
Jul 13, 2025
25 views
Ingredients
🥩
2 pieces
ribeye steaks
about 300 g / 10–12 oz each, 1-inch thick, brought to room temperature
💧
3 tablespoons
light soy sauce
🫒
2 tablespoons
neutral oil
such as canola or grapeseed
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2 cloves
minced garlic
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2 tablespoons
dark brown sugar
packed, divided
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2 tablespoons
unsalted butter
cold, cut into cubes
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1 tablespoon
grated fresh ginger
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1 teaspoon
freshly ground black pepper
🍎
1 1/4 cups
pineapple juice
divided; preferably fresh, not from concentrate
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1/4 teaspoon
red pepper flakes
optional, for subtle heat
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1 1/2 teaspoons
kosher salt
divided
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1 tablespoon
chopped fresh cilantro
for garnish
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Combine 1 cup of the pineapple juice, the light soy sauce, 1 tablespoon of the dark brown sugar, and the grated fresh ginger in a shallow bowl; whisk until the sugar dissolves. This forms a quick-acting marinade in which the bromelain enzymes will begin breaking down muscle fibers for a more tender steak.
Step 2
Pat the ribeye steaks completely dry, then season all over with 1/2 teaspoon of the kosher salt and half of the freshly ground black pepper. Submerge the ribeye steaks in the marinade, cover, and refrigerate for 30 minutes, turning once halfway. Do not exceed 1 hour or the enzymes will over-tenderize and create a mushy texture.
Step 3
While the meat marinates, make the glaze: In a small saucepan, combine the remaining 1/4 cup pineapple juice, the remaining 1 tablespoon dark brown sugar, the minced garlic, and the red pepper flakes. Bring to a simmer over medium heat and reduce, swirling occasionally, until the liquid is syrupy and coats the back of a spoon, about 3–4 minutes. Remove from heat and whisk in the unsalted butter until glossy; keep warm over the lowest flame or set aside.
Step 4
Remove the ribeye steaks from the marinade, discarding the liquid. Thoroughly pat the ribeye steaks dry with paper towels—dry surfaces brown faster—then season with the remaining 1 teaspoon kosher salt and the remaining freshly ground black pepper.
Step 5
Heat a heavy cast-iron skillet over medium-high until just smoking. Add the neutral oil and swirl to coat; the oil should shimmer immediately. Lay the ribeye steaks in the skillet away from you to prevent splatter and press gently for full contact. Sear undisturbed for 2 minutes until a deep brown crust forms and the edges show a thin gray band.
Step 6
Flip the ribeye steaks with tongs, reduce heat to medium, and sear the second side for 2 minutes. Spoon 1 tablespoon of the pineapple glaze over each steak and continue cooking, basting repeatedly, until the internal temperature reaches 54 °C / 130 °F for medium-rare, about 1–3 minutes more depending on thickness.
Step 7
Transfer the ribeye steaks to a wire rack, brush with another thin layer of pineapple glaze, and rest 5–7 minutes. Resting allows juices to redistribute and the glaze to set into a lacquer.
Step 8
Slice the ribeye steaks against the grain, arrange on warm plates, drizzle with any remaining pineapple glaze, and sprinkle with the chopped fresh cilantro before serving.
✨Chef's Tips
- ★Marinade math: Fresh pineapple juice contains active bromelain; canned juice is heat-treated and far less effective. If using canned, extend the marinating time to 2 hours for comparable tenderness.
- ★Dry is the new hot: Moisture is the enemy of a crisp crust. After marinating, blot aggressively—think white-shirt-on-spaghetti-night aggressive—so the ribeye steaks sear instead of steam.
- ★Temperature tracking: A cheap instant-read thermometer eliminates guesswork. Pull at 52 °C / 125 °F if you prefer true medium-rare after carryover cooking during the rest.
- ★Glaze consistency cue: When reducing, drag a silicone spatula through the pineapple glaze. If the pan bottom remains visible for 2 seconds before the glaze closes, it’s ready; any thicker and it will harden as it cools.
- ★Cast-iron care: After cooking, deglaze the warm skillet with a splash of water, wipe clean, dry, and lightly oil. This prevents sugary glaze remnants from carbonizing and stripping your seasoning.
pineapplesteakpan-searedglazedinner