5.15.2009

Jamaican Jerk Ribeye (HOT)

I got this from Bobby Flay's show "throwdown"... he challenged chef Nigel and his restaurant called "Ripe" who was then gracious enough to post the recipe below for the Ribeye Steak.
-- I found the actual recipe on Norm Schoen's "Eat or Die" blog


RECIPE FOR RIPE RESTAURANT'S "BIG ASS" JERK RUBBED RIBEYE STEAK
At the restaurant, we use the "Choice" Grade Cut.Feel free to use "Select" or "Prime" for this recipe,or any other cut from beef, pork or chicken. This Jerk Rub is very versatile.
1 16oz cut of boneless or bone-in Rib-Eye Steak.


Ingredients for Jerk Rub:
1tsp Nutmeg
2tsp White Pepper
¼ C Black Pepper
½ C Kosher salt
¾ C freshly ground Allspice
¾ C Brown Sugar
¾ C Orange Juice
1 whole Scotch Bonnet pepper
1 bunch Jamaican Thyme(about 10 stalks, picked from hard stems)
8 whole Garlic cloves
¾ C chopped Scallions (green onions)
2 cups whole Ajicito pepper (flavorful but not hot)

METHOD:Put ajicito peppers, scotch bonnet pepper, garlic cloves, thyme and scallions in food processor and pulse until it forms a paste. Then add the remaining ingredients except for the orange juice and blend. Slowly stream OJ into the processor until all is incorporated. You may adjust the amount of Orange Juice used depending on how dry or wet you prefer the rub to be. We like it be the consistency of a chutney.Smear paste over one side of steak and season the other side with salt and pepper. Marinate for 1 hour or up to 48 hours. Place steak on a hot grill and cook to just before desired doneness.Allow steak to rest (off the heat) for 10 minutes after cooking to redistribute juices and the carry-over cooking will bring it to your desired doneness. Then bite into that baby and lose your marbles!This Jerk Rub Recipe should make enough for at least 10 large Rib-Eye Steaks.The Rub can be stored in a tightly covered container in the refridgerator for up to 2 weeks.

NOTE:Ajicito peppers can be found in most Latin markets. It is also called "seasoning peppers" in Caribbean circles. It looks and smells just like a Scotch Bonnet pepper, but without the heat. It is used in the recipe to increase that scotch bonnet flavor, but can be substituted by adding a bit more green onions and scotch bonnet (if you can handle the additional heat). After letting this rub sit for a couple of days, the heat mellows out significantly anyway, so make a large batch by doubling or tripling the recipe. You won't be disappointed, and it lasts for weeks in the fridge.







Chadon Beni Sauce
(As Seen on "Throwdown" with Bobby Flay)
Chadon Beni (also called Shadow Benny in Trinidad & Culantro in Latin markets) has a broad, flat green leaf. Its a cousin of Cilantrowhich can be used as a substitute in the recipe.
1 cup densely packed Chandon Beni leaves.
1 cup loosely packed fresh flat italian parsley leaves
1 cup lime juice (fresh squeezed if available)
1/2 fresh scotch bonnet pepper (or habanero)
1/4 cup chopped scallions
6 whole peeled garlic cloves
1 tablespoon salt
Put all ingredients in blender and blend till smooth-add a little extra lime juice if puree is too thick
Culantro is VERY similar to cilantro in flavor, just a bit more powerful. Cilantro is a great substitute.The Jerk rub/marinade was EXTREMELY flavorful and even with only an hour of marinade time the flavors were jumping in my mouth. The Chadon Beni Sauce is well worth the effort too. It is a Chimichurri, but with a serious Island attitude.


Randy's notes: This recipe was HOT. I had Habanero peppers so I substituted those for the Scotch Bonnet peppers, and Anaheim Chiles for the Ajicito Peppers. The flavor is fantastic, but if you only like mild spice then cut the peppers and chiles...maybe even in half. The sauce to top this is imperative... that lime tang with the spice combinations is out of this world!
I served this with a Tomato Cucumber Red onion salad with balsamic vinagairette topped with goat cheese which helped counteract the heat.

7 comments:

  1. Hi Randy-Glad you liked the recipe. I actual got a note from Nigel after I made my blog post. The recipe was from his site (he later pulled it down).
    My son and I love this stuff!

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  2. Yeah. This is a great recipe. I got it from the same place (Throwdown) and tried it that same weekend. I've made it at least three more times since then. It's flawless, except that I have a hard time finding the thyme and peppers. I use regular thyme and a Habanero, which seems to work fine.

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  3. Daniel, same with me... I used thyme and a habanero... may even take down the heat juuuust a bit more for my wife next time...

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  4. Every time I grill this, I come back to your blog for the recipe. I'm going to make it again this weekend and wonder if you've tried any variations? I'm thinking of emulsifying honey; I will report back.

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  5. Oh, hey. I just saw your postscript about the tomato/red onion/cucumber salad. It's ironic that I serve the same thing with the ribeye, except I throw in some rotini pasta and use feta, capers, and diced black olives instead of the goat cheese (which my wife doesn't like). S&P, extra virgin, and some Italian dressing to finish.

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  6. Yeah, the salad cools it off a little. My wifer doesn't do wheat (pasta) and for some dumb reason I am not an olive guy... I think I made my own balsamic concotion for the salad... hope it gets better and better as you go... ! As for me I have just basically stuck to the recipe...

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  7. I have been to "Ripe" several times just for this steak. I so love the Culantro (Cilanto) sauce. Happy I found this!! I will be trying it out tonight. Wish my luck....my husband doesn't care for my attempts at steak making, lol

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