With my father-in-law in mind, I created a steak with some zip that I hoped he would like. He loved it! You can serve it for casual suppers in the backyard or more elaborate parties.
—DE’LAWRENCE REED DURHAM, NC
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1/2 cup Dr. Pepper
3 tablespoons honey
1/4 cup Caribbean jerk seasoning
1 1/2 teaspoons chopped seeded habanero pepper
1/2 teaspoon salt
1/2 teaspoon pepper
4 beef ribeye steaks (3/4 pound each)
1. Place the first six ingredients in a blender; cover and process until blended. Pour into a large resealable plastic bag. Add the steaks; seal bag and turn to coat. Refrigerate at least 2 hours.
2. Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.