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  • Rub: 6 spring onions - sliced
  • 1 habanero pepper
  • 2 tsp. allspice berries
  • 1 tbsp. chopped fresh thyme
  • 2 tsp. cinnamon
  • 1 tsp. grated nutmeg
  • 1 tsp. brown sugar
  • 1 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/4 cup can vinegar
  • 1 tbsp. canola oil
  • 2 tbsp. dark rum
  • Compound butter: 1/4 cup softened butter
  • 1 clove garlic
  • 1/2 tsp. jerk rub from above
  • 1 tbsp. lime juice plus zest
  • 1/2 tbsp. chopped parsley
  • Source Customer Submission


For the rub, combine all the ingredients in a food processor. Rub the steaks generously (retaining 1/2 t for the compound butter) and place in plastic baggies. Refrigerate overnight. One hour before grilling, make the compound butter. Combine all the ingredients in a food processor. Spoon the compound butter on to wax paper and roll it tightly to form a log. Refrigerate for 1 hour. 30 minutes before grilling, plate the steaks and leave at room temperature to take the chill off. Light the grill. When the grill is screaming hot (500), sear the steaks about 2 minutes and turn 90 degrees to create a cross hatch pattern. Continue grilling for about 2 minutes. Flip and repeat the process, but only 1 minute after you turn them 90 degrees. Remove from heat. Place a slice of the compound butter on top of each steak and allow the steaks to rest under aluminum foil for at least 15 minutes. Enjoy!!