Jerked Ribeyes?

Eggtucky

Gotta couple of choice bone in ribeyes at the butcher today..been thinking bout trying to fix some jerk style..most jerk cooking is centered around slow cooking..most steak cooking is centered around a faster cook...any suggestions which way to go..I have them already marinading in a jerk rub for Saturday :woohoo: just gotta decide how I'm gonna burn 'em :P

Richard Fl

Cook them like a regular steak. I do mine 550-600F couple minutes per side depending on thickness and then remove and drop temp to 350-400F give or take and pull 125-130F depending on who wants what.

NibbleMeThis

Other than cooking them like any other steak, the only think I could think to add would be use some pimento wood (the kind used with authentic jerk). But it isn't easy to get and costs a premium!

Eggtucky

yeah..that's kinda what I was thinking too Richard...I may also baste them with a lil jerk rub while in the 2nd stage after trex or serve em with some chimichurri sauce on the side...was just gettin hung up on the 'slow cooking' usually used in jerk cooking...

Eggtucky

yeah..thought bout the pimento wood swib but no idear where to get that in kentucky! ..may have to fault to some cherry or pecan...

FlaPoolman

Let me know if you would about the basting and or side sauce. I have a few to play with. Thanks

jonboy

It isn't how you cook them but how you cut them.
The last time i was in Jamica they cut the jerk(chicken and goat) up with machets.
jon

Eggtucky

heh..well..dont have any machetes at the moment..working on it..but will a real sharp buck deer knife suffice? :P

JLOCKHART29

Another vote for sear. Its still a ribeye and want to keep the juice