Juicy succulent steaks cooked in a delicious jerk butter sauce topped with a Jerk butter gravy.
I love my steak medium well, and juicy.
And there’s something about cooking a steak on a grill that just hits different! How do you like your steak?

900g Ribeye steak
2 tbsp. Olive oil
2 tbsp. Jerk seasoning rub
115G Butter
2 tbsp. Jerk marinade
2 beef stock cubes
250ml water
1 cup Jerk bbq sauce

Pre- head your BBQ Grill at 200 degrees.

Season your steak with Jerk seasoning rub, make sure to cover every part of the beef and Let it marinate for 30 minutes.

Steak cooking times:

Medium-rare: 130–135°F, 9–10 minutes total, flip halfway through
Medium: 135–140°F, 10–12 minutes total, flip halfway through
Medium-well: 140–150°F, 11–12 minutes total, flip halfway through

Once steak is cooked to desired time let it rest for 10 minutes.

In a bowl add a stick of butter then add Jerk paste then mix together then Melt down in a frying pan.

Add steaks into the In a frying pan and bast with the jerk butter sauce.

For the gravy melt 1 tbsp butter in a sauce pan then add 2 beef stock cubes with water, jerk bbq sauce and water then whisk until smooth.

Serve with sweet potato wedges.
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