Jerked Beef
on Jun 28, 2013, Updated Apr 30, 2021
This post may contain affiliate links. Please read our disclosure policy.
Jerked beef is a simple and tasty grilled beef recipe that uses just a few ingredients. One of our easy grill ideas, it is 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!
Our jerked beef is a bit different than the classic homemade jerky recipe. One of our favorite beef recipes, it uses only a few ingredients, just like our smoked brisket flat.
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, 1/2″ to 3/4″ 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 marinating.
Take a look at our favorite grilling and smoker accessories. We use these products all the time!
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. Mushroom sauce, Green salad and baked beans are just three ideas that would go well with this.
Be sure and download your free printable short list of ingredients for this grilled jerked beef recipe!
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks Dan for another introduction into yumminess. I’m going to have The Hubby make this beefy tasty treat next time we fire up! 🙂
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!
My husband and sons would LOVE this Dan!
Nancy, most people woud! 🙂
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.
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!!
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.
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!
I actually don’t think I’ve ever had anything jerk flavored! Sounds tasty.
Joanne,
It is literally, tasty. Salt, sweet, and a little heat. Thanks for stopping by and I hope you’re having a nice weekend!
This meat looks so appetizing and absolutely mouthwatering. You should make it at least once a month..I would!!
Cathy – It’s one of those things I really can’t get too much of, or so it seems!
Hey Dan,
Do you think I could make these on top of the stove? They look so good!
Thanks!
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!
Super, thank you!
This looks divine! What kind of cut did you use?
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!
WOW that looks good!
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.
Those sure looks good!
Kat – It was great! Thanks for taking the time to comment 🙂