Jerk Rib Eye
Ignite your taste buds with this bold and flavorful Jerk Rib Eye recipe, a mouthwatering fusion of Caribbean-inspired spices and tender, juicy steak. Featuring a vibrant jerk marinade made with Scotch bonnet pepper, garlic, fresh thyme, and warm spices like allspice, cinnamon, and nutmeg, this dish is a perfect balance of heat, sweetness, and zest. Marinate the rib-eye steaks overnight to infuse maximum flavor, then grill to perfection for a charred, smoky finish. Ideal for barbecue enthusiasts or spice lovers, this quick-to-prep recipe delivers restaurant-quality results at home in under 30 minutes of active cooking time. Garnish with fresh green onions and serve alongside grilled vegetables or fragrant rice for an irresistible dinner that’s sure to impress. Perfect for summer grilling or a cozy dinner for two, this Jerk Rib Eye offers a fiery twist on a classic steakhouse favorite.
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Recipe Information
Ingredients
- 2 pieces (12 oz each) Rib-eye steak
- 1 piece, seeded and finely chopped Scotch bonnet pepper
- 4 cloves, minced Garlic cloves
- 2 teaspoons, chopped Fresh thyme
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 1 teaspoon, freshly ground Black pepper
- 1 tablespoon Vegetable oil
- 4 stalks, chopped Green onions
Instructions
Place the rib-eye steaks in a large resealable plastic bag or a shallow dish.
In a food processor or blender, combine the Scotch bonnet pepper, garlic, fresh thyme, ground allspice, ground cinnamon, ground nutmeg, brown sugar, soy sauce, lime juice, salt, black pepper, and vegetable oil. Blend until smooth to create the jerk marinade.
Pour the marinade over the rib-eye steaks, ensuring they are completely coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight to allow the flavors to develop.
Preheat your grill to medium-high heat (approximately 450°F). Lightly oil the grates to prevent sticking.
Remove the steaks from the marinade and let any excess drip off. Discard the marinade.
Grill the steaks over direct heat for 5-6 minutes per side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to ensure accuracy: 135°F for medium-rare, 145°F for medium, 155°F for medium-well.
Once cooked, transfer the steaks to a platter and let them rest for 5 minutes. This allows the juices to redistribute.
Serve hot with chopped green onions sprinkled on top for garnish. Pair with grilled vegetables or rice for a complete meal.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 14.3 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
