Print Options

 
 
 
 Print
Caribbean Grilled Ribeyes Recipe

Caribbean Grilled Ribeyes Recipe

I made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. —De'Lawrence Reed, Durham, NC
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings

Ingredients

  • 1/2 cup Dr Pepper
  • 3 tablespoons honey
  • 1/4 cup Caribbean jerk seasoning
  • 1-1/2 teaspoons chopped seeded habanero pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 beef ribeye steaks (3/4 pound each)

Directions

  • 1. Place the first six ingredients in a blender; cover and process until blended. Pour into a large resealable plastic bag. Add steaks; seal bag and turn to coat. Refrigerate at least 2 hours.
  • 2. Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 steak equals 762 calories, 54 g fat (22 g saturated fat), 202 mg cholesterol, 442 mg sodium, 4 g carbohydrate, trace fiber, 61 g protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.