Butter Yaki Sauce For A Ribeye Steak

Diana Helfand
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Wednesday - May 18, 2011
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Chef Eli Low. Photo courtesy Diana Helfand

A kama’aina favorite, Ruth’s Chris Steak house has been serving sizzlin’ steaks in hawaii since 1989 in Waterfront Plaza where executive chef Eli low and his team welcome guests nightly to enjoy classic favorites like their USDA Prime Cowboy Ribeye, fresh island fish and Ruth’s famous barbecued shrimp.

Chef eli was born and raised on Oahu and has held positions at Kincaid’s and Palomino. he likes to travel to las Vegas, and also enjoys cooking for friends and family in his spare time.

For special occasions folks love the value of the Sizzlin’ Prime Time menu.

Served nightly from 5 to 6 p.m., it’s a three-course meal starting at $39.95 (plus tax and gratuity), beginning with a choice of the classic Caesar salad, signature steak house salad or Louisiana seafood gumbo. entrée selections are among the most popular offerings at Ruth’s Chris, such as the melt-in-your-mouth petite filet, fresh island fish and stuffed chicken breast.

Guests can select an accompaniment from creamed spinach, mashed potatoes, sautéed mushrooms or steamed white rice, plus dessert.

Choices include ice cream, sorbet or bread pudding with whiskey sauce - one of my favorite go-off-the-diet indulgences. after a long hard day at work, The Sizzlin happy hour, nightly from 5 to 7, features appetizer and drink specials.

i asked Chef eli what he likes to cook at home, and he has graciously given me this recipe to share with MidWeek readers.

Chef Eli’s famous Butter yaki

* 1 piece of ribeye steak (12-16 ounces), trimmed of fat
* 4 ounces butter (may use less butter or grill steak with nonstick spray)
* 2 ounces sake
* 2 ounces mirin
* 2 ounces shoyu (may use low-sodium shoyu)
* 1/2 Granny Smith apple (thinly sliced)


Season steak with garlic salt (for lower sodium, use garlic powder). Melt 2 ounces of butter and place ribeye in hot frying pan.

Cook to desired temperature, then place ribeye on plate and let cool for 10 minutes.

Mix sake, mirin and shoyu in frying pan, simmer and reduce for 2 minutes.

Fold in 2 ounces of the butter; add in sliced Granny Smith apples.

Remove mixture from stove and pour it onto the ribeye.

Slice ribeye and serve pupu style.


(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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