Bobby Flays Jerk Rubbed Rib Eye with Green OnionHab

Name: Bobby Flays Jerk Rubbed Rib Eye with Green OnionHabanero Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 OnionHabanero Sauce (recipe follows); 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

Servings: persons

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 OnionHabanero Sauce (recipe follows)
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

1
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).
2
Remove the steaks from the refrigerator 30 minutes before grilling.
3
Heat a grill to medium-high or a grill pan over medium-high heat.
4
Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub.
5
Grill until they are golden brown and the rub has formed a crust, about 5 minutes.
6
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.
7
Remove the steaks from the grill and let rest for 5 minutes before slicing.
8
Top each serving with some of the Green OnionHabanero Sauce.
9
Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth.
10
The mixture should have the texture of a slightly thin pesto.
11
If it is too thick, add water, a tablespoon at a time, and process.
12
Season with salt and pepper.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Bobby Flays Jerk Rubbed Rib Eye with Green OnionHabanero Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bobby Flays Jerk Rubbed Rib Eye with Green OnionHabanero Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions