Best Jerk Rib Eye Recipes

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JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH



Jerk Rubbed Rib-Eye with Green Papaya Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 medium red onion, coarsely chopped
4 green onion, coarsely chopped
1/2 to 1 habanero or Scotch bonnet chile, coarsely chopped
1 (2-inch) piece fresh ginger, coarsely chopped
2 cloves garlic
1 tablespoon fresh thyme leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1/2 cup canola oil
2 (1-pound, 2-inch thick) boneless rib-eye steaks
1 recipe Green Papaya Relish, recipe follows

Steps:

  • Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor and process to a thin paste.
  • Heat the grill or grill pan to high.
  • Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish.
  • Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, cilantro and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving.

JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS



Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 2h45m

Yield 1 serving

Number Of Ingredients 25

1 (12-ounce) rib-eye steak
Jerk seasoning, recipe follows
Plantains, recipe follows
Collard Greens, recipe follows
1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Canola oil
1 ripe plantain
4 ounces butter
1/4 cup finely chopped fresh scallions
1/4 cup honey
1/4 cup finely chopped fresh parsley leaves
12 ounces fresh collard greens, coarsely chopped
1 tablespoon butter
1/4 cup finely diced onion
Crushed red pepper flakes
1/4 cup chicken stock
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat grill or grill pan on high heat.
  • Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
  • In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
  • Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
  • Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
  • In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.

JERK RIB EYE



Jerk Rib Eye image

This recipe is not overly spicey, and I've set the ingredients to serve 2. It is wonderful served with my Recipe #373109 and Recipe #373114. A wonderful Caribbean recipe! Prep time does not include 1 hour marinating time or grill prep time. This recipe originally came from Aaron McCargo.

Provided by breezermom

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 rib eye steaks, 12 ounces each
2 tablespoons allspice
1/2 teaspoon ground cinnamon
1/2 cup light brown sugar
2 teaspoons red pepper flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
4 teaspoons salt
2 teaspoons black pepper, freshly ground
4 tablespoons canola oil

Steps:

  • Combine all ingredients except steak in a small bowl.
  • Rub seasoning mix on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator.
  • Meanwhile, prepare your grill for cooking at medium high to high heat.
  • After marinating your steak for 1 hour, remove from the refrigerator and let sit for 15 to 30 minutes. This step is very important. It allows your steak to absorb the flavors and tastes great!
  • Grill steak for 12 minutes (6 minutes on each side). Remove and let rest for 8 minutes, covered to keep warm.

NIGEL SPENCE'S RIPE'S "BIG ASS" JERK RIB-EYE STEAK WITH CHADON BENI SAUCE



Nigel Spence's Ripe's

Categories     Sauce     Side     Steak

Yield serves 4 to 6

Number Of Ingredients 24

5 cloves garlic
1/2 cup coarsely chopped green onions (white and green parts)
1/2 cup whole ajicito peppers (optional)
1/2 Scotch bonnet pepper
1/4 cup fresh thyme leaves
1 teaspoon chopped fresh ginger
1/3 cup ground allspice
1/3 cup firmly packed dark brown sugar
1/4 cup kosher salt
2 tablespoons freshly ground black pepper, plus more to taste
1 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
4 (1-pound) boneless rib-eye steaks, each about 1 1/4 inches thick
Chadon Beni Sauce (recipe follows)
Chadon Beni Sauce
1 cup densely packed fresh chadon beni (see Note) or cilantro leaves
3/4 cup loosely packed fresh flat-leaf parsley leaves
1 cup fresh lime juice, or more if needed
1/2 Scotch bonnet pepper
1/4 cup chopped green onions (white and green parts)
6 cloves garlic
1 tablespoon kosher salt

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.

BOBBY FLAY'S JERK RUBBED RIB EYE WITH GREEN ONION-HABANERO SAUCE



Bobby Flay's Jerk Rubbed Rib Eye with Green Onion-Habanero Sauce image

Categories     Sauce     Onion

Yield serves 4

Number Of Ingredients 23

1 large red onion, coarsely chopped
4 green onions (white and green parts), coarsely chopped
2 to 3 Scotch bonnet or habanero chiles, to taste, coarsely chopped
1 (3-inch) piece fresh ginger, peeled and coarsely chopped
6 cloves garlic
3 tablespoons fresh thyme leaves
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground cloves
2 tablespoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
1/4 cup canola oil
2 (16-ounce) boneless rib-eye steaks, each 1 1/2 inches thick
Green Onion-Habanero Sauce (recipe follows)
Green Onion-Habanero Sauce
1/2 cup olive oil
8 green onions (green and pale green parts), chopped
1/4 habanero chile
2 cloves garlic
1/2 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Combine the red and green onions, chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, honey, 2 teaspoons salt, 1/2 teaspoon pepper, the lime juice, and the oil in a food processor and process until almost smooth (it should be just a little chunky).
  • Remove the steaks from the refrigerator 30 minutes before grilling.
  • Heat a grill to medium-high or a grill pan over medium-high heat.
  • Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub. Grill until they are golden brown and the rub has formed a crust, about 5 minutes. Flip the steaks over, reduce the heat to medium, close the cover (if using a grill), and continue cooking to medium-rare, about 7 minutes. Remove the steaks from the grill and let rest for 5 minutes before slicing.
  • Top each serving with some of the Green Onion-Habanero Sauce.
  • Green Onion-Habanero Sauce
  • Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth. The mixture should have the texture of a slightly thin pesto. If it is too thick, add water, a tablespoon at a time, and process. Season with salt and pepper.

JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH



JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH image

Yield 4

Number Of Ingredients 24

1 medium red onion, coarsely chopped
4 green onion, coarsely chopped
1/2 to 1 habanero or Scotch bonnet chile, coarsely chopped
1 (2-inch) piece fresh ginger, coarsely chopped
2 cloves garlic
1 tablespoon fresh thyme leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1/2 cup canola oil
2 (1-pound, 2-inch thick) boneless rib-eye steaks
1 recipe Green Papaya Relish, recipe follows
Green Papaya Relish
2 tablespoons honey
2 limes, juiced
2 tablespoons rice wine vinegar
2 teaspoons sugar
2 green papayas, seeded and cubed
1/2 large cucumber, cubed
1 small red bell pepper, thinly sliced
Chopped fresh cilantro leaves
Chopped fresh mint leaves
Salt and freshly ground black pepper

Steps:

  • Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor and process to a thin paste. Heat the grill or grill pan to high. Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish. Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, cilantro and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving.

JERK RIB-EYE STEAK W CHADON BENI SAUCE



JERK RIB-EYE STEAK W CHADON BENI SAUCE image

Categories     Beef     Dinner

Yield 4-6 people

Number Of Ingredients 22

5 cloves garlic
1/2 cup chopped scallions
1/2 jalapeno pepper
1/4 cup fresh thyme leaves
1 tsp chopped fresh ginger
1 tbl grnd allspice
1/2 cup drk brown sugar
1/4 cup kosher salt
4 tsp grnd black pepper
1 tsp white pepper
1/2 tsp grnd nutmeg
1/4 tsp grnd cinnamon
1/4 cup veg oil
4 (1 lb) boneless rib-eye steaks, about 1 1/4 in thick
chadon beni sauce
1 cup packed cilantro
3/4 cup loosely packed parsley
1 cup fresh lime juice
1/2 jalapeno
1/4 cup chopped scallions
6 cloves garlic
1 tbl kosher salt

Steps:

  • 1. To make the rub: put the garlic cloves, scallions, jalapeno, and thyme in a food processor and pulse to make paste. Add ginger, allspice, brown sugar, 1/4 cup salt, black and white pepper, and the nutmeg and cinnamon. Pulse to incorporate. With food processor running slowly add stream of oil, processing til almost smooth. 2. Season one side of the steaks generously with salt and pepper. Flip the steaks over and smear each one with 2 tbl of the rub. Cover and refrigerate 1 hr to up to 24 hours. 3. Remove the steaks from the refrigerator 30 min. before cooking. 4. Place the steaks rub side down on the grill and grill for 7 minutes, the rub shoud from a nice crust. Flip and cook for 6 more min for med-rare. Let rest for 10 minutes off heat. 5. Top with chadon beni sauce. Chadon Beni Sauce 1. Process all ingrediants in a blender til smooth.

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