Hawaiian Rib Eye Steak

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   ["Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 tablespoons marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.", "Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.", "Butter and Assembly.", "Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.", "Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120u00b0F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.).", "Transfer steaks to a wire rack. Slice butter into 1/4""-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.", "Do Ahead.", "Steaks can be marinated 3 days ahead. Keep chilled.", "Butter can be made 3 days ahead. Keep chilled."]

* Per serving · 4 servings · Values may vary.