Jerk Rubbed Bone-in Rib Eye
3 or 4 1 1/2 to 2 inch thick Bone-in Rib Eye Steaks
Equal Parts - All Spice, Cinnamon, Nutmeg, Garlic Powder, Onion Powder, Paprika, Salt, Black Pepper, and Cayenne Pepper (x2 on this last one if you want to feel the burn)
1/2 Stick of Unsalted Butter
Mix all your spice together in a bowl and rub it all over your steaks, generously. Now back to the fridge with the meat for at least 4 hours, preferably over night.
Now that the steaks are ready fire up that grill till it's about 450 or so and toss 'em on. Cut off a tablespoon of butter and drop it right on top of that steak. Sip some beer while you watch it melt slowly over the sides of the steak. 2 minutes up? Great, now carefully turn the steaks 90 degrees. You want the cool grill marks right? Seriously use the lid if you're getting bad flare ups from the butter. After another 2 minutes, flip 'em. Good "X" grill marks, hun? Told you. Now cut the rest of the butter up into the appropriate number of pieces and distribute to the steaks. Leave 'em till they're done. 2-3 minutes rare, 3-4 medium rare, 5 medium, 7-8 mid well, and 10 or so for a hockey puck.
I'd serve these with some saffron rice, black beans, and some grilled pineapples. But that's just me.
Equal Parts - All Spice, Cinnamon, Nutmeg, Garlic Powder, Onion Powder, Paprika, Salt, Black Pepper, and Cayenne Pepper (x2 on this last one if you want to feel the burn)
1/2 Stick of Unsalted Butter
Mix all your spice together in a bowl and rub it all over your steaks, generously. Now back to the fridge with the meat for at least 4 hours, preferably over night.
Now that the steaks are ready fire up that grill till it's about 450 or so and toss 'em on. Cut off a tablespoon of butter and drop it right on top of that steak. Sip some beer while you watch it melt slowly over the sides of the steak. 2 minutes up? Great, now carefully turn the steaks 90 degrees. You want the cool grill marks right? Seriously use the lid if you're getting bad flare ups from the butter. After another 2 minutes, flip 'em. Good "X" grill marks, hun? Told you. Now cut the rest of the butter up into the appropriate number of pieces and distribute to the steaks. Leave 'em till they're done. 2-3 minutes rare, 3-4 medium rare, 5 medium, 7-8 mid well, and 10 or so for a hockey puck.
I'd serve these with some saffron rice, black beans, and some grilled pineapples. But that's just me.
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