Jerked beef is a simple and tasty grilled beef recipe that uses just a few ingredients. This easy grill idea is perfect for backyard barbecues of all kinds. Read on and I’ll show you exactly how to make this favorite grilled beef recipe of mine!
If you’re from northern New York state, you may or may not be familiar with this version of jerked beef. It’s definitely not from the islands but more like the foothills of the Adirondacks.
Among those who are familiar with this style, it is known to be a rite of summer – tailor-made for grilling over hot coals or a propane grill, and delicious with just about any side dish or cold beverage that comes to mind.
What is this?
Jerked beef is made on the grill. The strips of beef roast are flavored with a combination of salt, pepper, and brown sugar.
These simple ingredients create a marinade when allowed to rest on the beef for 24 hours or so, in the refrigerator before going on the grill. The salt and pepper taste is held together by a sweet caramelization from the brown sugar.
The finished dish is a savory bite of beef that is perfectly flavored with a touch of sweet and salty heat.
What’s in it?
Jerked beef only has four ingredients, including the meat. Of course if you can get an incredible-tasting recipe with just a few common ingredients, that’s even better!
Beef – Use an inexpensive cut of beef like a chuck roast or rump roast.
Salt – Kosher salt works best for making jerked beef because of the increased surface area of its coarse crystals. You can also use regular table salt but you’ll get a bigger flavor from the Kosher salt.
Pepper – Regular ground black pepper works great for this jerked beef recipe.
Brown Sugar – You can use light or dark brown sugar with this dish.
How to make it
- Use a sharp knife and slice a beef roast, ½″ to ¾″ thickness.
- Using a baking dish, add a layer of beef strips to it. Then, sprinkle a generous amount of kosher salt, ground black pepper, and brown sugar over the top. Repeat this process of layering the meat and seasoning.
- Seal the dish with plastic wrap and allow it to sit in the refrigerator overnight.
- Grill over a hot bed of coals or on a gas grill, for about 5 minutes per side.
Pro cooking tip
- Apply heavy layers of all three seasonings.
- Allow the meat to marinate for a full 24 hours, for maximum flavor. If you can let this soak for 2 days, it’s even better than 1 day of marinading.
Substitutions and variations
Instead of beef, you can use pork or venison. Both are delicious using this technique.
This natural marinade is produced as a result of the kosher salt extracting the natural juices from the meat.
These juices mix with salt, pepper, and brown sugar and bathe the meat, greatly enhancing the flavor.
Common questions
This is a good recipe for any outdoor barbecue. Green salad and baked beans are just two ideas that would go well with this.
More grilled recipes
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📖 Recipe
Jerked Beef
Ingredients
- 3 lbs beef
- salt kosher is preferred for its size.
- pepper
- 2 cups brown sugar
Instructions
- Prepare beef by slicing into ½ to ¾ inch pieces parallel to muscle fibers. In a glass or ceramic container, spread a heavy coat of brown sugar, salt, and pepper. Place slices of beef, in a single layer, atop of this base of brown sugar, salt, and pepper. Repeat the process, placing dry ingredients on each subsequent layer of beef. When all t he beef is layered and coated, seal container with place wrap so that it is air-tight and refrigerate and allow to marinate for a minimum of 24 hours. Preheat grill to medium high heat and using tongs, place beef on grill and allow to cook on each side for 7 to 10 minutes.
Z says
I am an ACF certified executive chef, jerk is a Jamaican delicacy, I moved and open a restaurant in the tug hill region of ny. All the meninites sell jerked meat similar to yours. There is nothing jerk about it I get really confused why they call it jerk. Your explanation of peppery sweet has nothing to do with actual jerk. Jerk is soy, fivespice, minced onions, garlic, brown sugar, ground peppercorns, cayenne , and assortment of minced peppers depending on flavor and heat. What upstate ny calls jerk is good don’t get me wrong but there is nothing Jamaican or jerk about it. And as a chef when I ask no one can give me a good answer🤷♀️
Dan from Platter Talk says
Hi Chef. Thanks for your comments and I’m glad you enjoy the Tug Hill region’s version of Jerked Beef. Contrary to your statement, the primary ingredients of brown sugar and hot black pepper are indeed central to Jamaican jerk, by your own description. And to answer your question, I have a pretty good idea that the good local folks of that region of New York state just don’t care. One more thing, it’s Mennonites, and they are my people. We appreciate hearing from you and thank for reading Platter Talk!
Nita says
I can send a proper jerk recipe if need. Your ingredients alone nullifies the validity of whether this is Jamaica Jerk Beef. Your recipe conveys the ingredients for Beef Jerky. More specifically Teriyaki flavored beef jerky. Sweet & Peppery. But NOT indicative to the Caribbean dish.
Dan from Platter Talk says
Hi Nita. We would love you to send us your recipe for jerk beef; thanks so much!
ef says
It’s not five spice (Chinese seasoning) it’s all spice and thyme. Hope it helps.
Susan says
I’m confused by the title. What’s jerk about the recipe?
Dan from Platter Talk says
Hi Susan, the jerk in this recipe is comprised of the wet marinade consisting of the (hot) black pepper and the (sweet) brown sugar. The salt which acts to draw the natural juices out for the marinade also adds an element of spice that is characteristic of a classic jerk recipe. I hope this clears up your confusion. We would love for you to try this wonderful sweet and spicy delicacy!
kevin says
Hi for how long would you leave the steak to grill on each side. I like my meat cooked medium rear
Dan from Platter Talk says
Hi Kevin, depending on the meat’s thickness and heat of your grill, probably just a couple of minutes on each side. Enjoy!
Heather @Boston Girl Bakes says
I’m originally from upstate NY and Oh my I grew up on Cornell Barbeque and it’s to die for- and we grew up on what we call “spiedies” – marinated beef cuts grilled – that I thought everyone grew up on- silly ol’ me! I can’t wait to try this version…man oh man can’t wait!!
Razena | Tantalisemytastebuds.com says
I’ve never tasted jerked beef but this looks like something we could throw on a braai and have a great time 🙂
Gloria @ Homemade & Yummy says
Ok…now this is my kind of jerky. I detest the bought kind. It reminds me of dog food. This on the other hand, along with grilling season is a winner. Can’t wait to give it a try…or should I say….get hubby to BBQ this up!!
Sam | Ahead of Thyme says
Wow, this looks delicious! I need to make some of this jerked beef asap!!
Tina Dawson | Love is in my Tummy says
Another thing that I cannot wait to start doing once the sun comes out! Summer cannot get here faster! 🙂
Brandi Crawford says
I love grilled meats! This looks so juicy and perfect for summer.
AMy says
Mmmm, I’m drooling over this! I don’t often use sugar with beef but it sounds absolutely wonderful the way you have described it!
Cliona Keane says
This looks amazing, I can’t believe all of those delicious juices just come from salting the beef…how delicious! This will definitely be making it onto my BBQ this summer!
Emily says
I can tell just from the photos how delicious this must taste…I’m so excited for spring/summer to come along so I can get the barbecue out!
Katie Healthy Seasonal Recipes says
I hadn’t heard of it, but glad you’ve shared. This is a cool concept, and I appreciate the photo showing the marination process.
Charla @ That Girl Cooks Healthy says
Lately I;ve been eating beef back to back and this jerked beef needs to be in my belly…yum!
Manju | Cooking Curries says
Looks great! I am definitely gonna make this for the husband (or get him to make for himself :D) once the grill season is on!
Emily | Oat&Sesame says
Looks like a great marinade process. I bet it works well with chicken too?
Christine says
I have a feeling this would be a huge hit at my next family cookout. Keeping this in my recipe box for next summer!
Dan from Platter Talk says
Thanks, Christine; you’re going to love this!
swayam says
Love this!! I dont eat beef but i can do this with chicken for sure. Love brown sugar with tamarind paste. Ever tried it?? This looks super good
Dan from Platter Talk says
Thanks, please give it a try!
Brian Jones says
I love that cut of meat, get it right and it is glorious, interesting flavours… I know jerk spicing as being really fiercely hot, which I love but this sounds great too.
Shashi at RunninSrilankan says
When I saw the title of this post, I, too, expected to see a beef jerky type dish – but this jerked beef with its sweet crunch from the sugar encrusted meat is something so darn heavenly sounding! Oh, and I have a very similar grill myself 🙂 Hope y’all have a wonderful weekend!
Sarah says
This looks amazing! Love the addition of brown sugar! What a great compliment to the pepper!!
Molly says
Its really appertising
Dan from Platter Talk says
Agreed, Molly and… it’s really good! We appreciate your comments and thank you for reading Platter Talk. It means the world to us!
Robgod says
Making this fir dinner tonight. Just need a suggestion for a side dish, was gonna serve it over rice
Dan from Platter Talk says
Salad always goes well with this, green or pasta. Baked beans are another sure bet. Please be sure to let us know how it turned out!
Vicky Porter says
OMG, these three ingredients are the best thing for any cut of meat since sliced bread . I want to thank you and your family for sharing it.. Honestly , this is the third time we have had our steak this way. Very addicting ………..
Dan from Platter Talk says
Love it, Vicky!! Thanks for your feedback and we’re delighted to share something this tasty with others!
Mark Steinmetz says
This has become our fall back meal. Everybody loves it!
Dan from Platter Talk says
Awesome, Mark! Thanks for letting us know; it’s a standard where I hail from.
Linda @ 2CookinMamas says
This meat looks awesome! I have done several dishes with a crust of brown sugar but never on the grill. My mistake – because this looks mouthwateringly delicious. Our grilling season lasts all year in Florida so I will definitely be trying this soon.
Dan from Platter Talk says
Linda, I loved reading your comments and I can’t wait for you to try this jerked beef!
Mae Tyler says
“Jerked Beef” does kinda sound funny. It looks delicious, though! And I’m sure it is, given the flavorful ingredients it has. It’s a perfect dish to serve on summer BBQ gatherings with your friends and families. Thanks for sharing the recipe!
Mae Tyler @ St. Andrew Poultry
Dan from Platter Talk says
Thank for the comments, Mae. “Jerking” meats is quite popular in some places, notably Jamaica. Although this is a variation of that technique, it may sound funny but preparing meat in this fashion is both delicious and commonplace to many folk.
KC the Kitchen Chopper says
Thanks Dan for another introduction into yumminess. I’m going to have The Hubby make this beefy tasty treat next time we fire up! 🙂
Dan from Platter Talk says
KC, we just made this over the holiday, and although we make it only once or twice a year, it never tastes better than on a hot summer day! Thanks so much for your comments!
nancy@skinnykitchen says
My husband and sons would LOVE this Dan!
Dan from Platter Talk says
Nancy, most people woud! 🙂
Sara says
This looks so tasty! I’d love to make this at home, but I have one question; you show the steak sitting in a brown marinade after you layer the beef with the sugar, salt, and pepper mix, would you mind sharing what the wet ingredients are to the marinade? It just looks so good, I want to make sure I make it correctly and I didn’t see that part anywhere on this page.
Dan from Platter Talk says
Sara,
I apologize for the confusion. You are not the first one to ask this. The marinade is formed from the kosher salt which extracts liquid from the meat as it sits in the refrigerator. This “self-marinade” is a combination of the native juices and the salt, pepper, and brown sugar. The longer you allow the meat to sit, the more enhanced the flavor becomes as a result of this natural marinade. Please give it a try and let me know how it turns out. Thank you so much for asking about this. Happy gilling!!
Brooks Walker says
My word, Dan…these photos compel me to get grilling! I’m not familiar with ‘Jerked Beef’ but my initial read of the title did conjure up images of the two examples you cite at the opening of the post. This dish will likely catch on quick in our family too. Thanks for sharing the recipe with us.
Dan from Platter Talk says
Brooks,
It is a genuine honor of mine for you to visit my site and leave a comment and so first of all, thank you. Secondly, I’m happy this is a new dish to you. If you have any penchant for grilling at all, this is sure-bet. Best of the summer to you and yours!
Joanne says
I actually don’t think I’ve ever had anything jerk flavored! Sounds tasty.
Dan from Platter Talk says
Joanne,
It is literally, tasty. Salt, sweet, and a little heat. Thanks for stopping by and I hope you’re having a nice weekend!
cathy pollak @ Noble Pig says
This meat looks so appetizing and absolutely mouthwatering. You should make it at least once a month..I would!!
Dan from Platter Talk says
Cathy – It’s one of those things I really can’t get too much of, or so it seems!
Pamela @ Brooklyn Farm Girl says
Hey Dan,
Do you think I could make these on top of the stove? They look so good!
Thanks!
Dan from Platter Talk says
Pamela,
Great question! My guess is, yes. I think I would sear the meat over high heat on both sides, devolop some caramelization and lock the juices in. Then I think I would try to finish off in the oven or reduce the stovetop heat to finsih off. Thanks for stopping by Plater Talk!
Pamela @ Brooklyn Farm Girl says
Super, thank you!
Ashley @ Quarter Life (Crisis) Cuisine says
This looks divine! What kind of cut did you use?
Dan from Platter Talk says
Thanks, Ashley – it was delicious. I used an Angus roast for this but you can use pretty much whatever cut you want based on personal preference. This was perhaps a big “chewier” (not tough) than some cuts but the marbling enahances flavor somewhat I think. I hope you try this!
Marie Matter says
WOW that looks good!
Dan from Platter Talk says
Marie,
It’s always a treat to make this – for kids and “big people” alike! Have a great summer weekend and thank you for stopping by Platter Talk.
Kat says
Those sure looks good!
Dan from Platter Talk says
Kat – It was great! Thanks for taking the time to comment 🙂