Best 2 Jerk Rubbed Rib Eye With Green Papaya Relish Recipes

**Tantalize your taste buds with a culinary journey to Jamaica, where flavors dance and spices come alive. Embark on an exotic escapade with our jerk-rubbed rib-eye steak, a masterpiece of Caribbean cuisine. This tantalizing dish bursts with an aromatic blend of herbs and spices, perfectly complementing the juicy, succulent rib-eye. Alongside this Jamaican delight, discover a refreshing green papaya relish, a symphony of tangy, sweet, and spicy notes that will awaken your senses. Indulge in a delightful escapade of flavors, where each bite transports you to the vibrant streets of Jamaica.**

**Explore the depths of Jamaican cuisine with our jerk-rubbed rib-eye steak, a dish that embodies the spirit of the Caribbean. This tantalizing recipe takes you on a culinary journey, blending aromatic spices, vibrant herbs, and the richness of rib-eye steak. Prepare to be captivated by the explosion of flavors in every bite.**

**Complement your jerk-rubbed rib-eye steak with a refreshing green papaya relish, a delightful condiment that adds a burst of tangy, sweet, and spicy notes. This relish is a symphony of flavors, crafted with the perfect balance of tart green papaya, zesty lime juice, and a hint of heat from habanero peppers. Experience the harmony of flavors as the relish enhances the richness of the steak, creating a truly unforgettable dining experience.**

**Indulge in this Jamaican feast, where each recipe tells a story of culture and tradition. Embark on a culinary adventure, tantalizing your taste buds with every bite of jerk-rubbed rib-eye steak and green papaya relish. Let the vibrant flavors of Jamaica transport you to a world of culinary delight.**

Here are our top 2 tried and tested recipes!

JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH

JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH image

Yield 4

Number Of Ingredients 24

Ingredients

1 medium red onion, coarsely chopped
4 green onion, coarsely chopped
1/2 to 1 habanero or Scotch bonnet chile, coarsely chopped
1 (2-inch) piece fresh ginger, coarsely chopped
2 cloves garlic
1 tablespoon fresh thyme leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1/2 cup canola oil
2 (1-pound, 2-inch thick) boneless rib-eye steaks
1 recipe Green Papaya Relish, recipe follows
Green Papaya Relish
2 tablespoons honey
2 limes, juiced
2 tablespoons rice wine vinegar
2 teaspoons sugar
2 green papayas, seeded and cubed
1/2 large cucumber, cubed
1 small red bell pepper, thinly sliced
Chopped fresh cilantro leaves
Chopped fresh mint leaves
Salt and freshly ground black pepper

Steps:

Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor and process to a thin paste. Heat the grill or grill pan to high. Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish. Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, cilantro and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving.

JERK RIBS

Jerk Ribs image

Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.

Provided by Sam Sifton

Categories dinner, roasts

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 medium-size bunch of scallions, trimmed and roughly chopped
1/2 small yellow onion, peeled and roughly chopped
4 cloves garlic, peeled
4 habanero peppers, stemmed and seeded
1 serrano pepper, stemmed and seeded
Kosher salt to taste
2 tablespoons dried thyme
1 tablespoon garlic powder
2 tablespoons ground allspice
1 teaspoon chipotle powder or habanero powder
1 teaspoon ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon onion powder
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon ground cinnamon
1 tablespoon dark brown sugar
1/4 cup soy sauce
1/4 cup dark rum
2 racks baby back ribs
Kosher salt and freshly ground black pepper

Steps:

Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

Tips:

For the best flavor, use a high-quality rib eye steak that is at least 1 inch thick.
Be sure to marinate the steak for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
When grilling the steak, cook it over medium-high heat for 6-8 minutes per side, or until it reaches your desired doneness.
Let the steak rest for 5-10 minutes before slicing and serving.
For the green papaya relish, use a sharp knife to julienne the papaya and onion.
Be sure to taste the relish and adjust the seasonings to your liking.
Serve the jerk-rubbed rib eye steak with the green papaya relish and your favorite sides.

Conclusion:

This jerk-rubbed rib eye steak with green papaya relish is a delicious and flavorful dish that is perfect for any occasion. The steak is juicy and tender, with a slightly spicy and smoky flavor from the jerk rub. The green papaya relish is a refreshing and tangy complement to the steak, and it adds a nice pop of color to the dish. This recipe is sure to impress your friends and family, and it is a great way to enjoy a delicious and healthy meal.