Caribbean Grilled Ribeyes
My husband loved this steak, and so did everyone else. It's a little sweetness with the right amount of kick.
Dovetailing Tip: Save any leftover steak and slice it thin, or in bite-sized pieces to have on Meal 5, Steak Salad with Onion Rings.
Prep Time:
Cook Time:
Total Time:
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:
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. 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.
Source: tasteofhome.com
