Ok, so I was recently giving this recipe to someone over a message so I thought I'd post the whole thing here for everyone to have. I saw one jerk recipe that looked good here and was similar. The post was made by blister as jerk pork tenderloin or something and (he/she?) made a point which is very applicable to making authentic jerk. True jerk requires a slow cook with a good marinade and requires allspice/pimento wood, good luck finding that lol. Regardless, there are still good flavors that come out of this marinade which make some pretty dank steaks if you ask me.
For the steaks, I like big thick ribeye that are cheap. I also like to add shrimp into the ziplock bag along with the steaks and take the air pockets out to increase maximum surface area to sauce coverage. Marinade for a minimum of 4 hours, overnight works but a full day or 2 of marinade gives the best result. The orange juice will oxidize the steaks and cook the shrimp a bit, but add in a little liquor of any type if you want to tenderize the meat.
my secret recipe for jerk ribeye steaks. well, jerk anything really, it's a marinade and not a dry rub. Jerk isn't actually authentic jerk unless you slow cook it with I believe pimento wood chips, but that's not necessary for a good meal. Here's the recipe for the marinade, and it's good to slather on some while you're cooking too. I put everything in one ziplock bag and take out the air, usually make jerk steaks and shrimp at the same time. Cook the steaks and slather with some marinade while you cook. The marinade will last up to two weeks and there's usually plenty left to at least make more shrimp or even more steaks.
Marinade: i stick all this shit in my vitamix and get it smooth. you choose what to use, but food processors work too
1tsp nutmeg
1tbs cinnamon
2tsp white pepper
1/4 cup black pepper
1/2cup kosher salt
3/4cup ground allspice
3/4cup brown sugar
3/4cup orange juice (if you live in places where oj sucks like ohio, I suggest squeezing a few oranges)
8 whole scotch bonnets (you choose how many, but the heat surprisingly doesn't come through unless you add 8+ peppers)
1 bunch of jamaican thyme (10 stalks, but any thyme will do)
8 whole peeled garlic cloves
A big nub of ginger
3/4 cup scallions
(optional) 2 cups of ajicito/pimento/trinidad seasoning peppers. This gives it that nice chinense flavor without the heat, but it's not necessary. especially since these pepper aren't easy to find unless you grow them. Not even all jamaican stores have them
The shadon beni (culantro sauce) is a good condiment to add to steaks, kinda like how the argentinians use chimmichuri on flank steaks. If you don't like cilantro, don't make this as culantro is like pungent cilantro. If you can't find culantro, use cilantro instead but add more.
Shadon Beni, Chandon Benny (different variations in the name), culantro condiment:
1cup densely packed culantro
1cup loosely packed flat italian parsley
1cup lime juice
1/2 a fresh scotch bonnet / hab
1/4 cup chopped scallions
1tbs salt
6 whole peeled garlic gloves
Enjoy! I don't give this recipe out to many
For the steaks, I like big thick ribeye that are cheap. I also like to add shrimp into the ziplock bag along with the steaks and take the air pockets out to increase maximum surface area to sauce coverage. Marinade for a minimum of 4 hours, overnight works but a full day or 2 of marinade gives the best result. The orange juice will oxidize the steaks and cook the shrimp a bit, but add in a little liquor of any type if you want to tenderize the meat.
my secret recipe for jerk ribeye steaks. well, jerk anything really, it's a marinade and not a dry rub. Jerk isn't actually authentic jerk unless you slow cook it with I believe pimento wood chips, but that's not necessary for a good meal. Here's the recipe for the marinade, and it's good to slather on some while you're cooking too. I put everything in one ziplock bag and take out the air, usually make jerk steaks and shrimp at the same time. Cook the steaks and slather with some marinade while you cook. The marinade will last up to two weeks and there's usually plenty left to at least make more shrimp or even more steaks.
Marinade: i stick all this shit in my vitamix and get it smooth. you choose what to use, but food processors work too
1tsp nutmeg
1tbs cinnamon
2tsp white pepper
1/4 cup black pepper
1/2cup kosher salt
3/4cup ground allspice
3/4cup brown sugar
3/4cup orange juice (if you live in places where oj sucks like ohio, I suggest squeezing a few oranges)
8 whole scotch bonnets (you choose how many, but the heat surprisingly doesn't come through unless you add 8+ peppers)
1 bunch of jamaican thyme (10 stalks, but any thyme will do)
8 whole peeled garlic cloves
A big nub of ginger
3/4 cup scallions
(optional) 2 cups of ajicito/pimento/trinidad seasoning peppers. This gives it that nice chinense flavor without the heat, but it's not necessary. especially since these pepper aren't easy to find unless you grow them. Not even all jamaican stores have them
The shadon beni (culantro sauce) is a good condiment to add to steaks, kinda like how the argentinians use chimmichuri on flank steaks. If you don't like cilantro, don't make this as culantro is like pungent cilantro. If you can't find culantro, use cilantro instead but add more.
Shadon Beni, Chandon Benny (different variations in the name), culantro condiment:
1cup densely packed culantro
1cup loosely packed flat italian parsley
1cup lime juice
1/2 a fresh scotch bonnet / hab
1/4 cup chopped scallions
1tbs salt
6 whole peeled garlic gloves
Enjoy! I don't give this recipe out to many
