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.