With this recipe, a little bit goes a long way. The rich enzyme profile within our Jamaican Jerk Sauce helps steak reach a new level of tenderness and juiciness. While this will add a small degree of jerk flavoring to the steak, the major result is simply a better cooked, better tasting cut of beef.
This meal pairs perfectly with some oven roasted asparagus (lightly seasoned with olive oil and cracked sea salt), roasted red potatoes (mashed with fresh mozzarella cheese), and a rich red wine (the leaner the steak, the lighter the red wine you can use).
- For each 8oz Steak*
- 2 tablespoons of Jerk Marinade
*We recommend ribeye and top sirloin, however any cut of steak should work well here.
- Up to 4 hours before cooking but at least 30 minutes before cooking, marinate the steaks in the jerk marinade, covering well, and refrigerate.
- 20 minutes before cooking, allow the steaks (covered) to sit and rest and rise to room temperature.
- With a Grill:
- Using high heat, place the steaks on the grill.
- Let the steaks sit and cook until slightly charred (4-5 minutes).
- Flip the steaks, and allow them to cook until done (see below).
- With a Cast-Iron Skillet:
- If cooking many steaks, it is helpful to set the oven to 130° and let the steaks rest and stay warm in the oven. They will not cook during this time, but can dry out, so do not leave them for too long.
- Place the pan on the burner, on high.
- Add a thin layer of oil (canola oil works well). Let sit until the oil just starts to smoke.
- Add your steak (gently) to center of the pan, and let it cook undisturbed for 2.5-3 minutes.
- Flip the steak, and allow it to cook until done (see below).
- Allow steaks to sit for 2-5 minutes (rarer steaks need less time to sit) before serving.
Degree of Doneness:
|Medium Rare||135°||3-5 Minutes|
|Medium Well||150°||8-10 Minutes|
|Well Done||160°||10-11 Minutes|