NIGEL SPENCE'S RIPE'S "BIG ASS" JERK RIB-EYE STEAK WITH CHADON BENI SAUCE
Steps:
- To make the rub, put the garlic cloves, green onions, ajicito (if desired), Scotch bonnet, and thyme in a food processor and pulse to make a paste. Add the ginger, allspice, brown sugar, 1/4 cup salt, 2 tablespoons black pepper, the white pepper, and the nutmeg and cinnamon. Pulse to incorporate. With the processor running, slowly stream in the vegetable oil, processing until the mixture is almost smooth.
- Season one side of the steaks generously with salt and pepper. Flip the steaks over and smear each one with about 2 tablespoons jerk rub. Cover and refrigerate for 1 or up to 24 hours.
- Remove the steaks from the refrigerator 30 minutes before cooking.
- Preheat a grill to high or a grill pan over high heat.
- Place the 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 off the heat for 10 minutes.
- Top with Chadon Beni Sauce, and serve.
- Chadon Beni Sauce
- Combine all the ingredients in a blender and puree until smooth. Add a little extra lime juice if the puree is too thick to pour.
*** Explore more Nigel Spence's Ripe's "Big Ass" Jerk Rib-Eye Steak With Chadon Beni Sauce Recipes »
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Marco
[email protected]I can't wait to make this steak again.
Brad Perkins
[email protected]This steak is the best I've ever had.
Gander Sanchez
[email protected]I love this recipe.
Swoosh Life
[email protected]This steak is amazing!
Tully Hurley
[email protected]I'll definitely be making this steak again.
Mevish Sumab
[email protected]This steak is a must-try for any meat lover.
Charles Denney
[email protected]I highly recommend this recipe. It's a great way to impress your friends and family.
Rajiv
[email protected]This steak is perfect for a special occasion. It's impressive and delicious.
Farzeen Saqibjalil
[email protected]I'm not a big fan of steak, but this recipe changed my mind. The jerk seasoning is so flavorful, and the steak is cooked to perfection.
Sobita Kumal
[email protected]This steak is a little pricey, but it's worth every penny. The flavor is incredible, and the meat is so tender.
EkE Prosper
[email protected]I love the simplicity of this recipe. The ingredients are easy to find, and the instructions are easy to follow. Even a beginner cook can make this steak.
Kamala Shrestha
[email protected]This is my new favorite steak recipe! The jerk seasoning is incredible, and the steak is so tender and juicy. I can't wait to make it again.
Jamal Gulzar
[email protected]I've made this steak several times now, and it's always a crowd-pleaser. The jerk seasoning is so flavorful, and the steak is always cooked to perfection.
king gamer 100
[email protected]This steak was delicious, but the sauce was a little too spicy for my taste. Next time, I'll use less scotch bonnet peppers.
Ross seddon
[email protected]I followed the recipe exactly, but my steak turned out a little tough. I think I might have overcooked it.
AAYUSHMA SUNAR
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The steak is incredibly flavorful and juicy.
Shams ul Hassan Shams ul Hassan
[email protected]I'm not a huge fan of spicy food, but this steak was surprisingly mild. The flavors were well-balanced, and the heat level was just right.
Aayesha Khatoon
[email protected]This is the best jerk steak I've ever had. The meat was so tender and juicy, and the sauce was amazing. I highly recommend this recipe!
the elevated one
[email protected]I love the combination of spices in this recipe. The jerk seasoning really gives the steak a unique and flavorful taste.
Princess Shahzadi
[email protected]This jerk rib-eye steak was a hit at my last dinner party! The flavors were incredible, and the steak was cooked to perfection. I'll definitely be making this again.