Jalapeño Buttermilk Ribeye

Posted by on Feb 15, 2019 in Recipes | No Comments
Jalapeño Buttermilk Ribeye

Jalapeño Buttermilk Ribeye


Preparation: 5 minutes (plus time to marinate meat)
Cooking: +-10 minutes
Ready in: +-1 hour and 15 minutes
Variations: Substitute ribeye with rump or sirloin steak

Servings: 2 to 4
Tips: Marinate the ribeye overnight to maximise the flavour and tenderise the beef.

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side
Medium: 6 minutes on each side (recommended)
Well-done: Not recommended



2 350g ribeye steaks


Jalapeño buttermilk:

500ml buttermilk

2 fresh jalapeño chillies, roughly chopped

1 garlic clove

Zest of half a lemon

Juice of 1 lemon

15g fresh coriander

2 spring onions, roughly chopped

Salt and freshly ground black pepper



1. To make the jalapeño buttermilk, add all the ingredients to a food processor/blender and blend until smooth. Pour half of it into a zip lock bag and refrigerate the other half for serving.

2. Transfer the ribeye steaks to the zip lock bag with the jalapeño buttermilk and turn to coat. Place in the refrigerator for at least 1 hour to marinate, the longer the better.

3. Grill the ribeye steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).

4. Transfer the meat to a board and allow to rest for half its cooking time.

5. Slice the beef and season with salt and freshly ground black pepper.

6. Serve these tender ribeye steaks with the remaining jalapeño buttermilk and sides of your choice.

Recipe developed and styled for Karan Beef’s Beef Easy app.

Photographed by Hendrik Steytler.

Food stylist Johannesburg, South Africa.