Jerk Ribeye Steak with Orange Habanero Coleslaw

Jerk Ribeye Steak with Orange Habanero Coleslaw

You’ve heard of Jerk Chicken but have you tried Jerk steak? Making your own Jerk Seasoning can be a costly venture as it typically requires 10+ ingredinets. Tavel Bristol-Joseph’s Jerk Steak recipe simplifies things by recommending you purchase a pre-made, wet Jerk sauce that can be transformed into a quick marinade. It pairs perfectly with a bright and spicy coleslaw.



1 lb. Boneless Ribeye Steak 

Jerk Seasoning (A wet, pre-made jerk seasoning like Walkerswood Traditional Jamaican Jerk Seasoning is recommended)

5 sprigs, Fresh Thyme 

2 stalks, Green Onions

4 cloves, Garlic 

1 Habanero 


1 lb., green Cabbage, thinly sliced

½ lb., purple Cabbage, thinly sliced

1 ounce, cilantro, chopped 

1 tsp, fresh ginger, grated 

1 small Habanero, thinly sliced, seeded 

Zest ½ orange 

4 ounces, mayonnaise 

2 tbsp, apple Cider Vinegar

2 tsp, sugar 

Salt & Pepper to Taste 



1. In blender, add in Jerk seasoning, thyme, green onion, garlic, habanero, 2 ounces water, in that order. Start blending slowly and increase speed until fully blended. Add in more water if too thick. (You’ll use less than half of the seasoning. Will keep in refrigerator for a long time.)

2. Marinate steak with approximately 4 ounces of seasoning for minimum 2 hours.

3. Remove steak from marinade and place on paper towel to remove some moisture.

4. Heat cast iron skillet until scorching hot. Sear steak on one side until caramelized. Flip and cook until desired temperature. Turn on hood fan to help with smoke.


Sprinkle salt over cabbage, toss and let sit for 15-20 minutes. Add in remaining ingredients and toss together. Add salt and pepper to taste. Refrigerate for 1 hour before serving.

recipes icon View Recipe

Jerk Ribeye Steak with Orange Habanero Coleslaw


Five weeks of livestream cooking classes, with recipes, from five world famous Southern Smoke Chefs.

This livestream invites you into the kitchen with Chef Tavel Bristol-Joseph as he teaches viewers how to make Jerk Ribeye Steak with Orange Habanero Coleslaw. Southern Smoke Foundation founder Chef Chris Shepherd will join in as co-host.

*Presented by YETI. All clams tipped during the Fired Up series will be donated to Southern Smoke and all donations will be matched by YETI (up to $25,000)



The Southern Smoke Festival fundraiser invites America's most celebrated chefs and personalities to bring their bold flavors to Houston, TX Oct. 21-23 for an unforgettable three-day weekend of bites, local libations and live music all for a great cause - provide financial assistance and access to mental health care to anyone in crisis in the food and beverage industry nationwide. The Southern Smoke Foundation has distributed more than $10 million directly to people in need.

If you're interested in supporting Southern Smoke further, head to their website at the DONATE link below. Every time you buy a festival ticket, piece of merch, or bid on an auction item, the profits directly support the Emergency Relief Fund and general operations, which gets industry individuals financial help just as soon as they need it.



Chris Shepherd’s Herb-Marinated Pork Loin with Sweet Soy Baked Beans

Chris Bianco's Roasted Eggplant with Tomato and Parmigiano-Reggiano

Sarah Grueneberg's Pallotte Verdi with Pesto Dip (Kale & Bread Meatless Meatballs)

Monday 10/17, 6:15PM - Tavel Bristol-Joseph's Jerk Ribeye Steak with Coleslaw

Monday 10/10, 6:15PM - Claudette Zepeda's Albondigas al Chipotle (Chipotle Meatballs) with a Paloma Cocktail with Orange and Ginger

Show full description