Bobby Flay’s Jerk Rubbed Rib Eye with Green Onion–Habanero Sauce

Step 1

Combine the red and green onions, chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, honey, 2 teaspoons salt, 1/2 teaspoon pepper, the lime juice, and the oil in a food processor and process until almost smooth (it should be just a little chunky).

Step 2

Remove the steaks from the refrigerator 30 minutes before grilling.

Step 3

Heat a grill to medium-high or a grill pan over medium-high heat.

Step 4

Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub. Grill until they are golden brown and the rub has formed a crust, about 5 minutes. Flip the steaks over, reduce the heat to medium, close the cover (if using a grill), and continue cooking to medium-rare, about 7 minutes. Remove the steaks from the grill and let rest for 5 minutes before slicing.

Step 5

Top each serving with some of the Green Onion–Habanero Sauce.

Green Onion–Habanero Sauce

Step 6

Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth. The mixture should have the texture of a slightly thin pesto. If it is too thick, add water, a tablespoon at a time, and process. Season with salt and pepper.