Pulehu Steak: Hawaii-Style Grilling Method
Pulehu steak is local-style grilled beef with simple seasoning and smoky char flavor—a Hawaii favorite!
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If you’re craving a bold, smoky steak that reminds you of backyard BBQs and beach park cookouts in Hawaiʻi, pulehu steak is where it’s at. This island-style grilled beef is all about simple seasonings, high-heat char, and local flavor. No heavy marinades here—just straight pulehu steak magic over the fire.
What is Pulehu Steak?
“Pulehu” means to broil or cook over hot coals in Hawaiian. Pulehu steak refers to beef—usually a tender cut like ribeye or New York strip—that’s seasoned simply with salt, pepper, and maybe a touch of garlic or shoyu, then grilled over open flames or charcoal. The beauty of pulehu steak lies in its simplicity: you taste the beef, the smoke, and the seasoning in every bite.
Where Can You Find Pulehu Steak?
You’ll find pulehu steak at local plate lunch spots, family BBQs, and even on the menus of some Hawaiian fusion restaurants. Some luʻau or Hawaiian-themed events also serve it as a nod to traditional cooking styles. If you’re not on the islands, don’t worry—you can make pulehu steak at home with just a grill or cast iron pan.
What Are the Ingredients for Pulehu Steak?
To make pulehu steak you only need a few ingredients:
- Steak (ribeye, New York strip, or sirloin are popular)
- Hawaiian salt or kosher salt
- Fresh cracked pepper
- Garlic
- Ginger
- Brown sugar
- Togarashi pepper mix
- Green onions or sesame seeds for garnish (optional)
Suggested ingredients or BBQ equipment
- Hawaiian alaea sea salt – (Link to Amazon: Hawaiian salt)
- Charcoal grill or hibachi setup – (Link to Amazon: Grill)
- Charcoal chimney – (Link to Amazon: Charcoal chimney)
- Charcoal – (Link to Amazon: Charcoal)
- Grilling gloves – (Link to Amazon: Grilling gloves)
- Electric air duster – (Link to Amazon: Electric Air Duster)
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How Do You Make Pulehu Steak?
- Let the steaks sit at room temperature for about 30 minutes.
- Season both sides generously with Hawaiian salt and pepper.
- Optionally, rub with minced garlic and ginger.
- Preheat your grill (or cast iron pan) to high heat.
- Grill for 2-3 minutes per side, depending on thickness and doneness preference.
- Let rest for 5 minutes, then slice and serve.
Are there similar recipes?
If you love pulehu steak, check out these other local Hawaiian favorites::
Best Cuts for Pulehu Steak
One of the best things about pulehu steak is that you don’t need an expensive cut to enjoy it. The smoky, charcoal-grilled flavor and simple seasoning bring out the best in almost any steak. Here are the top cuts I recommend:
- Ribeye – Juicy, tender, and full of marbling. This is the classic choice for pulehu steak.
- New York Strip – A little leaner than ribeye but still tender, with a strong beefy flavor.
- Sirloin – More affordable, slightly firmer, but still excellent when cooked medium-rare.
- Tri-Tip – Great for feeding a crowd. Grill it whole and slice thin against the grain.
- Skirt or Flank Steak – Best for quick, high-heat grilling. Slice thin for maximum tenderness.
Cuts to skip: Extra-lean steaks like filet mignon or round steak don’t shine with pulehu-style grilling. They can end up too dry or too mild compared to ribeye or strip.
Tips & FAQs
Yes! Flank steak, skirt steak, or even tri-tip work well. Just adjust cooking time.
Charcoal gives that iconic smokiness (especially if you use kiawe wood), but a gas grill or cast iron pan still does the job.
Traditionally, pulehu steak isn’t marinated. But a quick brush of shoyu or teriyaki glaze adds a twist.
Wrap tightly and refrigerate for up to 3 days. Reheat gently or slice cold for steak salad.
Recipe Video:
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Pulehu Steak with Garlic, Ginger & Togarashi
Ingredients
Main Ingredients
- 2 boneless ribeye steaks 12–16 oz each
- 1 tbsp Hawaiian salt
- 1 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp ground ginger
- ½ tsp onion powder
- ½ tsp freshly cracked black pepper
- ½ tsp togarashi pepper mix or more to taste
- 1 tbsp avocado oil or neutral oil
- 2 green onions thinly sliced, for garnish
Instructions
- Prep the SteaksPat steaks dry with paper towels. Rub both sides with oil to help the seasoning stick and get a good sear.
- Mix the Dry RubIn a small bowl, combine Hawaiian salt, brown sugar, garlic powder, ground ginger, onion powder, black pepper, and togarashi.
- Season the SteaksSprinkle the seasoning mix generously over both sides of the steaks. Let them sit at room temperature for 20–30 minutes to absorb flavor and cook more evenly.
- Set Up the GrillArrange charcoal on one side of the grill for a hot direct heat zone and leave the other side empty for indirect cooking. This two-zone method allows for both searing and gentle finishing.
- Sear Over Direct HeatPlace steaks over the hot charcoal side and grill for 2–3 minutes per side, or until a nice sear forms.
- Finish Over Indirect HeatMove steaks to the cool side of the grill. Close the lid and cook until the internal temperature reaches 130°F for medium rare, about 5–10 minutes depending on thickness.
- Rest & SliceTransfer steaks to a plate and let rest 5–10 minutes. Slice against the grain for tender bites.
- Garnish & ServeTop sliced steak with green onions and serve with rice, grilled vegetables, or mac salad.
Broke Da Mout: 10 of Hawaii's Local Recipe Cards - Series #1 
Love all of your great recipes