Jamaican Jerk Grilled Beef Ribeye

Jamaican Jerk Grilled Beef Ribeye

Smoky, spiced ribeye steaks get a fiery Caribbean marinade before hitting the grill.

Total 4 hr Makes 4 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Red meat

Ribeye steaks soak in a Scotch bonnet and allspice marinade, then char over high heat for a crusty, smoky exterior and juicy interior. The bold jerk seasoning balances heat, sweetness, and warm spice, making this a standout for backyard cookouts. Serve alongside rice and peas or grilled plantains for a Jamaican-inspired dinner.

Ingredients

  • 4 boneless ribeye steaks, about 10 ounces each
  • 4 green onions, chopped
  • 2 scotch bonnet peppers, stemmed
  • 1 small yellow onion, chopped
  • 4 cloves garlic, peeled
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon ground allspice
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Method

  1. In a food processor, combine green onions, scotch bonnet peppers, yellow onion, garlic, thyme, allspice, brown sugar, cinnamon, nutmeg, soy sauce, lime juice, olive oil, salt, and black pepper. Blend until a thick paste forms.

  2. Pat the ribeye steaks dry and place them in a large resealable bag or shallow dish. Pour the jerk marinade over the steaks, coating thoroughly.

  3. Seal and refrigerate the steaks to marinate, turning once halfway through.

  4. Remove the steaks from the refrigerator and let them sit at room temperature while the grill preheats.

  5. Preheat a grill to high heat, about 450-500°F, and scrape the grates clean.

  6. Shake excess marinade off the steaks and place them on the grill. Sear for 4 to 5 minutes per side for medium-rare, or until a deep char forms.

  7. Check internal temperature with a meat thermometer, removing steaks at 130°F for medium-rare.

  8. Transfer the steaks to a cutting board and let them rest before slicing.

  9. Slice against the grain and serve warm.

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    Jamaican Jerk Grilled Beef Ribeye

    Ribeye steaks soak in a Scotch bonnet and allspice marinade, then char over high heat for a crusty, smoky exterior and juicy interior. The bold jerk seasoning balances heat, sweetness, and warm spice, making this a standout for backyard cookouts. Serve alongside rice and peas or grilled plantains for a Jamaican-inspired dinner.

    4 hr 4 servings 520 cal

    Ingredients

    • 4 boneless ribeye steaks, about 10 ounces each
    • 4 green onions, chopped
    • 2 scotch bonnet peppers, stemmed
    • 1 small yellow onion, chopped
    • 4 cloves garlic, peeled
    • 2 tablespoons fresh thyme leaves
    • 1 tablespoon ground allspice
    • 1 tablespoon brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 cup soy sauce
    • 3 tablespoons lime juice
    • 2 tablespoons olive oil
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper

    Method

    1. 1

      In a food processor, combine green onions, scotch bonnet peppers, yellow onion, garlic, thyme, allspice, brown sugar, cinnamon, nutmeg, soy sauce, lime juice, olive oil, salt, and black pepper. Blend until a thick paste forms.

    2. 2

      Pat the ribeye steaks dry and place them in a large resealable bag or shallow dish. Pour the jerk marinade over the steaks, coating thoroughly.

    3. 3

      Seal and refrigerate the steaks to marinate, turning once halfway through.

    4. 4

      Remove the steaks from the refrigerator and let them sit at room temperature while the grill preheats.

    5. 5

      Preheat a grill to high heat, about 450-500°F, and scrape the grates clean.

    6. 6

      Shake excess marinade off the steaks and place them on the grill. Sear for 4 to 5 minutes per side for medium-rare, or until a deep char forms.

    7. 7

      Check internal temperature with a meat thermometer, removing steaks at 130°F for medium-rare.

    8. 8

      Transfer the steaks to a cutting board and let them rest before slicing.

    9. 9

      Slice against the grain and serve warm.