Ingredients Jump to Instructions ↓

  1. 24 oz 681g Prime bone-in ribeye steaks

  2. Chipotle Paste

  3. 8 Roasted garlic

  4. 6 tablespoons 90ml Chipotle powder

  5. 6 tablespoons 90ml Kosher salt

  6. 1 tablespoon 15ml Coarse ground black pepper

  7. 6 tablespoons 90ml Peanut oil

  8. Jalapeno Jelly

  9. 4 Jalapeno peppers - seeded and chopped

  10. 1 cup 146g / 5.1oz New Mexican red peppers - diced

  11. 2 cups 474ml Cider vinegar

  12. 4 cups 792g / 27oz Sugar

  13. 6 oz 170g Liquid pectin

Instructions Jump to Ingredients ↑

  1. Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.

  2. Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

  3. Chipotle Paste:

  4. Mix all ingredients in a bowl to form a paste.

  5. Jalapeno Jelly:

  6. In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.

  7. Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool.


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