Maui Steak Recipes

HOMEMADE MAUI STYLE RIBS

Steps:

• Place the ribs in a sided dish just large enough to hold them in a slightly overlapping layer. Place remaining ingredients, except green onions, in a bowl, whisk to combine, and then pour over the ribs. Cover and marinate in the refrigerator overnight, turning occasionally. Preheat your grill to medium-high. Remove the ribs from the marinade; discard the marinade. Lightly oil the grill. Grill the ribs 4 to 5 minutes per side, until cooked through, nicely coloured, but still juicy in the middle. Sprinkle the ribs with green onions before serving.

MAUI WOWEE GRILLED RIBEYES

Steps:

• In a bowl, mix the marinade thoroughly. Divide the marinade into three food safe bowls or bags. Add your tomahawk steak to the marinade and set in the fridge for at least 4 hours but ideally overnight. Make sure to flip the steaks about half way through the marinade.
• In a bowl, mix all the ingredients for the Honey Chili Butter. Add the butter mixture to a piece of parchment or plastic wrap. Roll into a "log" and set in the fridge for at least 2 hours to harden.
• Preheat the grill to a medium high temperature (around 350F). It is useful to have a grill that raises and lowers in order to prevent burning and control heat.
• Add your steak to the grill to cook for 10-15 minutes per side or until it reaches 120F internal for medium rare. Once it is done, pull out the butter, slice up and add some on top to melt while the steaks rest for 10 minutes.
• Slice the steaks up and enjoy!

MAUI STEAK

Steps:

• Salt& Pepper the steaks ,( what I refer to as a steak here is the 3/4" cut of the boneless short ribs), place on a rack over a baking sheet and roast in a 350F oven for 45 minutes.
• Combine the marinade ingredients Soy, oil, sugar, vinegar, ginger in a zip lock bag.
• Allow steaks to cool and then place them in the marinade.
• Place in fridge and allow then to marinate overnight or for 24 hours.
• Heat oven to 275°F.
• Place steaks and marinade in an oven proof dish, seal with foil and bake for 1 1/2 hours they should be fall apart tender.
• NOTE: if there is no marinade left add a bit of sherry or water before you seal the dish so there is some moisture in the dish with the steaks.

MAUI CATTLE CO BEEF TENDERLOIN STEAKS BY CHEF TYLUN PANG

Steps:

• COMBINE ALL THE INGREDIENTS FOR THE STEAK RUB AND MIX TOGETHER.
• CUT THE ONION, TOMATO AND CUCUMBER FOR THE POKE MIX
• MESSAGE THE RUB INTO BOTH SIDES OF THE STEAKS.
• HEAT UP YOUR GRILL OR PAN (LIGHTLY OIL IF USING A PAN) AND SEAR THE STEAKS. COOKING STEAKS RARE TO MEDIUM-RARE IS BEST FOR THIS RECIPE. LET THE STEAKS REST ABOUT TO MINUTES THEN CUT INTO 1 INCH CUBES.
• PLACE THE SEARED BEEF CUBES IN A MIXING BOWL, ADD THE CUT VEGETABLES AND THE SEASONINGS, TOSS GENTLY AND TRANSFER TO YOUR SERVING DISH AND GARNISH WITH THINLY SLICED GREEN ONIONS AND PEPPER THREADS.