Mai Tai Steaks
Infused with the tropical flavors of a classic cocktail, these Mai Tai Steaks bring a taste of the islands straight to your grill. Tender ribeye steaks are marinated in a luscious blend of dark rum, pineapple juice, orange juice, lime juice, and a touch of soy sauce, creating the perfect balance of savory, sweet, and tangy. A thickened marinade-turned-glaze coats the steaks as they sizzle on the grill, locking in bold, caramelized flavors. Finished with a garnish of grilled pineapple slices and green onions, these steaks are a show-stopping centerpiece for any summer barbecue. Quick to prepare yet packed with gourmet flair, this recipe will transport your taste buds to paradise with every juicy bite. Perfect for entertaining, these Mai Tai Steaks pair wonderfully with tropical cocktails or refreshing salads for the ultimate alfresco dining experience.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) ribeye steaks
- 1 cup dark rum
- 1 cup pineapple juice
- 0.5 cup orange juice
- 0.25 cup lime juice
- 2 tablespoons brown sugar
- 0.25 cup soy sauce
- 3 cloves minced garlic
- 1 tablespoon, grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks, sliced (optional garnish) green onions
- 4 pieces (for grilling, optional) pineapple slices
Instructions
In a large mixing bowl, combine dark rum, pineapple juice, orange juice, lime juice, brown sugar, soy sauce, minced garlic, and grated ginger. Whisk together until the sugar dissolves.
Place the ribeye steaks in a large resealable bag or shallow dish. Pour half of the marinade over the steaks, ensuring they are fully coated. Reserve the other half of the marinade for a glaze. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
After marinating, remove the steaks from the marinade and pat them dry with paper towels. Discard the used marinade.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
While the grill heats up, prepare the glaze by pouring the reserved marinade into a small saucepan. Mix the cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the marinade. Heat over medium heat until the mixture thickens into a glossy glaze, about 5 minutes. Set aside.
Season the steaks with salt and black pepper on both sides.
Grill the steaks for 4-6 minutes per side, depending on your preferred level of doneness. If using pineapple slices, grill them alongside the steaks for 2-3 minutes per side until caramelized.
During the last minute of grilling, brush a thin layer of the glaze onto each side of the steaks.
Remove the steaks from the grill and let them rest for 5 minutes to retain their juices.
Serve the Mai Tai steaks with additional glaze drizzled on top. Garnish with sliced green onions and grilled pineapple slices, if desired.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 95.9 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 226 mg | 17% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3756 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
