Servings: 2 people
Calories: 1277kcal
Equipment
Ingredients
- 2 oz. Ribeye Steaks
- 1 cup Jerk Marinade
Instructions
- Make the jerk marinade and marinate the steak with it overnight.
- Remove steak from the fridge and allow steak to reach room temperature.
- Heat your grill to high heat. Once hot oil the grill grate with an oil-dampened paper towel. Add the steak and grill for 3-5 minutes depending on the thickness of the steak. Flip the steak and grill for 2-4 minutes more depending on internal temperature preference.
Video
Notes
For optimal flavor take the time to make your own jerk marinade. Otherwise, use one of the two decent store brands - Walkerswood or Grace. They are fairly thick so may require a little dilution with olive oil.
Most ribeyes fall somewhere between 1 - 1 ½ inches thick. Adjust your cooking time depending on thickness.
Set your grill up with two heating zones. Your primary will be the high heat side. Maintain a cool zone should you need to cook your steak a little longer to the desired doneness. Use a meat thermometer to be exact and sure. For medium-rare (135 degrees F internal temp), medium (140 degrees F), medium-well (150 degrees F).
Serve your steak with a dipping sauce like a chimichurri or zhoug. Or you can go completely tropical with chunky mango-based salsa. For a next-level addition top with compound butter.
Don’t rush to cut into your steak. Allow it to rest facilitates redistribution of all those juices so that you enjoy a juicy, tender steak.
Nutrition
Calories: 1277kcal | Carbohydrates: 59g | Protein: 107g | Fat: 81g | Saturated Fat: 31g | Cholesterol: 277mg | Sodium: 2176mg | Potassium: 3522mg | Fiber: 41g | Sugar: 9g | Vitamin A: 35142IU | Vitamin C: 1mg | Calcium: 422mg | Iron: 28mg
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