15 June 2010
Make It: Jerk Steak
Now that I’ve mastered the N.Y. strip steak, it’s time to step it up. Since I’ve been obsessed with this jerk seasoning I bought in bulk from the grocery store, I figured it would be the perfect way to spice up my steak.
Every time I open the bag of seasoning, I start coughing and sneezing. It’s that powerful! I love it. I don’t even know what’s in it, but according to Wikipedia:
Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper.
Among the hottest peppers on the Scoville scale? No wonder I’m coughing and sneezing! To prevent the steak from drying out, I coated it in melted ghee first. Then, I doused it with the jerk rub.
After about 7 minutes on each side, it started to get nice and browned.
Love that browned meat! Jerk spice rub is the perfect way to jazz up your food without adding any calories, sugar, etc. I’ve tried it on fish, too, and it’s fantastic. Pick some up and try it out! Just make sure your mix doesn’t have any funky ingredients — I’ve seen spice mixes with trans fat in them!
