"Mona Lisa" Grilled Jerk Steak

I’ve jerked many different foods in my day, but this jerk steak is my first ever jerked beef recipe.  A tender, juicy ribeye steak is flavored with tangy, authentic Jamaican jerk sauce and grilled to perfection.

A great steak merely requires a quality cut and flawless technique. There is nothing like a good ribeye, and I sourced mine from Mesquite Country Beef who I am collaborating with as part of their Beef Giveaway. They raise sustainable pure grass-fed beef and their products are amazing! In addition to this jerk steak recipe, I’ve also made spicy harissa meatballs and smoked chuck roast. 

This recipe is as simple as it gets. Make the jerk paste, marinate the steaks, grill over high heat, and serve.

MOOD MUSIC

I'm normally a simple coarse salt and pepper only to season my steak. The idea of seasoning a steak beyond this and maybe butter has always been as beyond me as the attention that the "Mona Lisa" gets. She's just not that attractive to me. However, given my cooking goals of jerking everything in sight I had to try a jerk + ribeye combination.

Jerk Steak Ingredients 

• Ribeye Steak
• Jerk Marinade

How To Make Jerk Steak

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 3-5 minutes depending on thickness of the steak. Flip the steak and grill for 2-4 minutes more depending on internal temperature preference. 

Remove steak and allow to rest 5 minutes. Serve.

Cooking Tips and Considerations

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).

This recipe can be converted to indoor grilling by using an indoor grill pan instead.

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.

Other Jerk Based Recipes

Smoked Jerk Chicken

Air Fryer Jerk Steak

Jerk Red Snapper

Jerk Baby Back Ribs

Smoked Whole Cauliflower Head

Air Fryer Jerk Salmon

Chicken Fried Pork Steak

Brown Stew Chicken

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Grilled Jerk Steak

A tender, juicy ribeye steak is flavored with tangy, authentic Jamaican jerk sauce and grilled to perfection.

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Course: Main Course

Cuisine: Jamaican

Servings: 2 people

Calories: 1277kcal

Author: Marwin Brown

Equipment

• ▢
  grill

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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