Best 2 Nigel Spences Ripes Big Ass Jerk Rib Eye Steak With Chadon Beni Sauce Recipes
Indulge in the tantalizing flavors of Nigel Spence's Ripe's Big-Ass Jerk Rib-Eye Steak with Chadon Beni Sauce, a Jamaican culinary masterpiece that promises an explosion of bold and zesty flavors. This delectable dish features a succulent rib-eye steak marinated in a vibrant jerk seasoning, capturing the essence of Caribbean cuisine. Perfectly grilled to your desired doneness, the steak is complemented by a luscious Chadon Beni sauce, a harmonious blend of herbs and spices that adds a refreshing touch to the richness of the steak. Additionally, the article includes mouthwatering recipes for Coconut Festival Dumplings and Spicy Coleslaw, offering a well-rounded Jamaican dining experience.
Let's cook with our recipes!
JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH
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.
NIGEL SPENCE'S RIPE'S "BIG ASS" JERK RIB-EYE STEAK WITH CHADON BENI SAUCE
Steps:
- 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. Add the ginger, allspice, brown sugar, 1/4 cup salt, 2 tablespoons black pepper, the white pepper, and the nutmeg and cinnamon. Pulse to incorporate. With the processor running, slowly stream in the vegetable oil, processing until the mixture is almost smooth.
- Season one side of the steaks generously with salt and pepper. Flip the steaks over and smear each one with about 2 tablespoons jerk rub. Cover and refrigerate for 1 or up to 24 hours.
- Remove the steaks from the refrigerator 30 minutes before cooking.
- Preheat a grill to high or a grill pan over high heat.
- Place the steaks, rub side down, on the grill and cook for 7 minutes; the rub should form a nice crust. Flip and cook for about 6 more minutes for medium-rare. Let rest off the heat for 10 minutes.
- Top with Chadon Beni Sauce, and serve.
- Chadon Beni Sauce
- Combine all the ingredients in a blender and puree until smooth. Add a little extra lime juice if the puree is too thick to pour.
Tips:
- Use a good quality rib eye steak, at least 1 inch thick.
- Make sure the steak is at room temperature before cooking.
- Season the steak liberally with the jerk seasoning.
- Cook the steak over high heat until it reaches your desired doneness.
- Allow the steak to rest for a few minutes before slicing.
- Serve the steak with the chadon beni sauce.
Conclusion:
Nigel Spence's Ripe's Big Ass Jerk Rib Eye Steak with Chadon Beni Sauce is a flavorful and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. The jerk seasoning gives the steak a delicious spicy and smoky flavor, while the chadon beni sauce adds a bright and refreshing touch. This dish is sure to please everyone at your table.
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