Hawaiian Bison Ribeye, with its infusion of ginger, garlic, pineapple juice, and soy sauce, will surely offer a unique blend of savory, sweet, and tangy flavors, making it a delightful dish.
- ¼ cup fresh ginger, minced
- 8 garlic cloves, minced
- 3 cups pineapple juice
- 1 quart soy sauce
- 2 cups brown sugar
- 1 cup apple cider vinegar
- Oil (for shine and searing)
- Bison Ribeye, cut into a 16 oz serving
- In a large mixing bowl, blend the minced ginger and garlic with the pineapple juice until well combined.
- Stir in the soy sauce, brown sugar, and apple cider vinegar. Continue stirring until the sugar is completely dissolved.
- Add a touch of oil to the marinade for a hint of shine.
Marinating the Bison Ribeye:
- Place the Bison Ribeye in a deep dish or a resealable plastic bag.
2. Pour the prepared marinade over the Ribeye, ensuring that it is fully submerged in the marinade.
3. Seal the bag or cover the dish and refrigerate. Let the Ribeye marinate for a minimum of 6 hours. For best results, let it marinate overnight.
Cooking the Bison Ribeye:
- When ready to cook, preheat your oven to 325°F (165°C) for roasting.
2. Remove the Ribeye from the marinade and pat it dry with paper towels. This will ensure proper searing.
3. In a skillet or ovenproof pan, heat a touch of oil over medium-high heat. Once hot, place the Ribeye in the skillet.
4. Sear the Ribeye for about 2-3 minutes on each side or until it develops a golden-brown crust.
5. After searing, transfer the skillet or pan with the Ribeye into the preheated oven.
6. Roast the Ribeye for approximately 15-20 minutes or until your desired doneness is achieved. For medium-rare, aim for an internal temperature of about 130°F (54°C).
- Once done, remove the Ribeye from the oven and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the meat.
- Slice the Ribeye against the grain and serve with your favorite side dishes. Enjoy your flavorful Hawaiian Bison Ribeye!
Tip: The marinade can also be reduced to create a sauce. Boil the marinade in a saucepan until it’s reduced by half, then drizzle over the cooked Ribeye or use as a dipping sauce.