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    Rib-Eye Steak - Jerk w/Chadon Beni Sauce

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    Rib-Eye Steak - Jerk w/Chadon Beni Sauce

    Photo by Nick T.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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***

    Directions

    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)


    Nutrition