Pulehu Steak with Garlic, Ginger & Togarashi

This bold, smoky Hawaiian-style steak is seasoned with garlic, ginger, brown sugar, and togarashi, then grilled using a two-zone charcoal method for the perfect sear and juicy center.

Course Dinner, Lunch

Cuisine Hawaiian

Keyword beef, easy, grill, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 420kcal

Author Tani Nakamitsu

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 Steaks
Pat steaks dry with paper towels. Rub both sides with oil to help the seasoning stick and get a good sear.
Mix the Dry Rub
In a small bowl, combine Hawaiian salt, brown sugar, garlic powder, ground ginger, onion powder, black pepper, and togarashi.
Season the Steaks
Sprinkle 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 Grill
Arrange 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 Heat
Place steaks over the hot charcoal side and grill for 2–3 minutes per side, or until a nice sear forms.
Finish Over Indirect Heat
Move 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 & Slice
Transfer steaks to a plate and let rest 5–10 minutes. Slice against the grain for tender bites.
Garnish & Serve
Top sliced steak with green onions and serve with rice, grilled vegetables, or mac salad.

Notes

💡 Tip: The two-zone charcoal method gives you the best of both worlds—a crusty sear and a tender, juicy inside. The brown sugar helps caramelize the crust, so watch closely during the sear to prevent burning.

Nutrition