rib eye steaks – 3/4-inch thick
teriyaki sauce marinade
cracked black pepper
sliced pineapple
Marinate rib eye steaks in teriyaki sauce. Remove from marinade and coat both sides with cracked black peppercorns, pressing into the meat. Place steaks over a hot fire with a slice or two of pineapple on top; brush pineapple with teriyaki marinade. Remove pineapple slices and place on grill before turning steak; return pineapple slices to top of steak and baste again, if desired. Steaks are done when still pink in the center – about 5 minutes per side. If pineapple needs more time to brown, place it directly on the grill while you remove the steaks from heat to rest on a platter covered with foil. Be sure to watch carefully so the pineapple does not burn. Serve these steaks with fresh sweet corn and Becky’s Mandarin Salad.
Jim Reed
