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Rib-Eye Steak - Jerk w/Chadon Beni Sauce

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


5 cloves garlic
½ cup green onions - coarsely chopped
½ cup whole ajicito peppers (optional
½ Scotch bonnet pepper
¼ cup fresh thyme leaves
1 tsp ginger - chopped
cup allspice - ground
cup brown sugar
¼ cup kosher salt
2 tbsp ground pepper
1 tsp ground white pepper
½ tsp ground nutmeg
¼ tsp ground cinnamon
¼ cup vegetable oil
4 (1-pound) bonless rib-eye steaks, about 1 1/4in thick
Chadon Beni Sauce:
1 cup cilantro leaves (densely packed)
¾ cup flat-leaf parsley (loosely packed)
1 cup lime juice
½ scotch bonnet pepper
¼ cup green onions - chopped
6 cloves garlic
1 tbsp salt
combine all ingredients in blender and puree to make sauce - add extra lime juice if sauce is too thick***
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Make rub/Prep Steak: Put garlic, onions, ajicito, scotch bonnet, and thyme in a food processor and pulse into a paste. Add ginger, allspice, sugar, 1/4 cup salt, 2 tbsp ground pepper, white pepper, nutmeg, and cinnamon. Pulse to incorporate. With processor running, slowly stream oil until mixture is almost smooth. Season one side of steaks with generous salt/pepper. Flip over and smear the other side with about 2 tbsp jerk rub (each). Cover and refrigerate 1-to-24 hours. Cooking Steaks: Let steaks come rest at room temperature 30 minutes prior to cooking. Preheat grill to high or a grill pan over high heat. Place steaks, rub side down, on the grill and cook for 7 minutes; the rub should form a nice crust. Flip and cook for about 6 more minutes for medium-rare. Let rest for 10 minutes off the heat - Top with Chadon Beni Sauce (see ingredients)

More recipes by Nick T.

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