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Reverse Seared Maui Steak | GrillGrate Recipe

by | Published Nov 10, 2022 | Last updated Nov 14, 2022 | 0 comments

Prep Time1 dayTotal Time1 day 1 minYields1 Serving


For the Marinade

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.

Prep and Grilling

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.


For the Marinade
 Soy Sauce
 Apple Cider Vinegar
 Pineapple Juice
For the Steak
 Hotty Totty Climax AP BBQ Rub
 Lane's Qnami Rub
 Compound Butter
 Orange Zest
 Kosher Salt
 Chinese 5 Spice
 1 stick Softened Butter
 Crack Pepper


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