Caribbean Jerk Steak

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1/4 cup bottled Italian dressing
1 Tbsp Worcestershire sauce
1 Tbsp firmly packed brown sugar
1 small scotch bonnet (habanero) chile, stemmed, seeded, and finely chopped
1 tsp allspice
1 tsp thyme
1/2 lb (1-1/2 to 2-inches thick) rib eye steak


In a large bowl, combine all the ingredients, except the steak. In a zip-top plastic bag, place the meat and 1/2 cup marinade mixture, then seal and refrigerate the meat for 2 to 4 hours, turning the meat occasionally. Refrigerate the remaining marinade in a separate container.

Remove the steak from the marinade, brushing off excess. Discard marinade. Prepare a grill to medium-high. Grill the steaks, brushing often with reserved marinade, until the steak reaches 140 degrees internal temperature for medium-rare or to desired tenderness, approximately 16 to 18 minutes. Remove steak from the grill, slice into 1/4 to 1/2 inch slices and serve.

Serves 4. From