Mix Sugar, soy sauce, apple cider vinegar, pineapple juice, ginger, and garlic in a bowl. Mix together to create the marinade. Put the ribeye in the marinade and allow to refridgerate overnight.
Then mix together compound butter, orange zest, kosher salt, Chinese 5 spice, stick of softened butter, and crack pepper. Mix together and allow to refrigerate alongside the steak.
Next day, take the steak out of the fridge and put the mixture made alongside it on the steak. Put Hotty Toddy Climax AP BBQ rub and Lanes Qnami rub on the steak as well.
Use regular grates until the steak reaches an internal temperature of 115 degrees.
Once an internal temp of 115 degrees has been reached, using the flat side of GrillGrates cook the steak until sugar has caramelized.
Take the steak off the grill, put compound butter on top of the steak and allow 5-10 minutes for the butter to melt.