The Weeknight Table

Meat Department 2 (14–16 oz) boneless ribeye steaks, 1¼–1½ inches thick

Spice Aisle Kosher salt Fresh cracked black pepper 1 teaspoon smoked paprika ½ teaspoon garlic powder

Asian / International Aisle ½ cup soy sauce ¼ cup teriyaki sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil

Baking / Sweeteners ¼ cup dark brown sugar 2 tablespoons honey

Produce 4 cloves garlic, minced 1 tablespoon fresh grated ginger 2 green onions, thinly sliced (for garnish) Fresh pineapple slices (optional)

Dairy 2 tablespoons unsalted butter

INSTRUCTIONS

In a bowl, whisk together the soy sauce, teriyaki sauce, rice vinegar, sesame oil, brown sugar, honey, minced garlic, grated ginger, smoked paprika, and garlic powder until the sugar dissolves. Pat the ribeyes completely dry with paper towels and season lightly on both sides with kosher salt and black pepper. Place the steaks in a shallow dish or zip-top bag and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 4 to 8 hours, flipping once halfway through.

Remove the steaks from the refrigerator 30 to 45 minutes before cooking so they can come to room temperature. Preheat a grill to high heat or heat a cast-iron skillet over medium-high until very hot. Remove the steaks from the marinade and let excess drip off. Discard the marinade. Sear the ribeyes for about 4 to 5 minutes per side for medium-rare, adjusting time depending on thickness and desired doneness. During the last minute of cooking, add the butter to the pan or brush melted butter over the steaks on the grill to enhance richness and caramelization.

If using pineapple, grill the slices for 1 to 2 minutes per side until lightly charred. Let the steaks rest for at least 8 to 10 minutes before slicing. Spoon any pan juices over the top, garnish with sliced green onions, and serve with grilled pineapple.