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Maui Wowee Grilled Ribeyes
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5 from 1 vote

Maui Wowee Grilled Ribeyes

Maui Wowee Grilled Ribeyes for a fun, savory and delicious dinner! This pineapple and teriyaki seasoning is the perfect blend for a summer switch up when it comes to grilling.
Prep Time20 minutes
Cook Time20 minutes
Marinade Time:4 hours
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 2-3 Ribeyes bone in
  • 2 tbsp of Maui Wowee Seasoning


  • 1 cup of Soy Sauce
  • ½ cup of Pineapple Juice
  • ¼ cup of Rice Wine Vinegar
  • ¼ cup of Bourbon
  • 2 tbsp of Black Garlic Sauce
  • 1 tbsp of Garlic Paste
  • 1 tbsp of Ginger Paste
  • 1 tsp of Sesame Oil

Honey Chili Butter:

  • ½ cup of Softened Butter
  • 1.5 tbsp of Honey
  • 1.5 tsp of Red Chili Flakes
  • 1.5 tsp of Toasted Sesame Seeds
  • 1.5 tsp of Chopped Scallions


  • 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!