Nigel Spences Ripes Big Ass Jerk Rib-Eye Steak with

Name: Nigel Spences Ripes Big Ass Jerk Rib-Eye Steak with Chadon Beni Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 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

Servings: persons

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)
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

1
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.
2
Add the ginger, allspice, brown sugar, 1/4 cup salt, 2 tablespoons black pepper, the white pepper, and the nutmeg and cinnamon.
3
Pulse to incorporate.
4
With the processor running, slowly stream in the vegetable oil, processing until the mixture is almost smooth.
5
Season one side of the steaks generously with salt and pepper.
6
Flip the steaks over and smear each one with about 2 tablespoons jerk rub.
7
Cover and refrigerate for 1 or up to 24 hours.
8
Remove the steaks from the refrigerator 30 minutes before cooking.
9
Preheat a grill to high or a grill pan over high heat.
10
Place the steaks, rub side down, on the grill and cook for 7 minutes; the rub should form a nice crust.
11
Flip and cook for about 6 more minutes for medium-rare.
12
Let rest off the heat for 10 minutes.
13
Top with Chadon Beni Sauce, and serve.
14
Combine all the ingredients in a blender and puree until smooth.
15
Add a little extra lime juice if the puree is too thick to pour.

588

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 23 ingredients. The key ingredients include: 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, and more.

Yes, Nigel Spences Ripes Big Ass Jerk Rib-Eye Steak with Chadon Beni Sauce falls under the Meat & Poultry 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!

Nigel Spences Ripes Big Ass Jerk Rib-Eye Steak with Chadon Beni Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions