Shoyu sugar steak from Cook Real Hawai'i (page 78) by Sheldon Simeon and Garrett Snyder

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Notes about this recipe

  • Eat Your Books

    Can substitute barley for brown rice.

  • Ishie1013 on April 29, 2025

    The flavor on the sauce is incredible, but the chuck steaks still came up pretty tough. I would do this with something like a ribeye or strip.

  • bernalgirl on June 12, 2022

    This is an easy and delicious steak preparation, although I halved the sugar and would modify the grilling approach next time to get the desired crust. I had 1-inch ribeyes, and by the time they’d spent 20 minutes on indirect heat, we could either give them a good sear and have them overdone, or give up on the crust, which we did. Next time I’d reduce the time on indirect heat and get that final sear.

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