Chef Trey Lamont's Jerk-Smoked Ribeye Embodies Freshness and Flavor

Chef Trey Lamont, owner of Jerk Shack Kitchen in Seattle’s Central District, introduced his new and exciting take on a classic with his jerk-smoked ribeye steak sandwich. While walking us through the cooking process, Trey embodied a dedication to fresh ingredients, culinary innovation, and making it all happen with confidence and passion for his craft. 

Trey kicked off the process by explaining the foundation of any great sandwich: fresh bread, baked in-house every morning to ensure optimal taste and texture. This commitment to freshness extends to the star of the dish, the pre-smoked ribeye steaks. These premium cuts are meticulously seasoned with kosher salt and the restaurant's signature jerk spice before being expertly grilled. 

This special menu item is a testament to the chef's innovative approach to menu development, consistently seeking new and exciting beef products to complement their already popular jerk pork offerings. "A lot of our people don't eat pork, so I want to make sure that we have something special for them," he said. This awareness of inclusivity ensures that all patrons can find something to savor at Jerk Shack Kitchen.

Beyond their beloved pork dishes, Jerk Shack Kitchen also caters to diverse dietary preferences, offering a flavorful jerk mushroom option for vegetarians. Chef Lamont further hinted at an exciting future development: the upcoming introduction of a Black-owned, women-owned tofu product, which will expand their inclusive menu even further. 

After finding those desirable grill marks, the steak is transferred to a flat top. Here, it's expertly sliced and cooked further to develop the perfect crust, a crucial element in achieving the depth of flavor and texture Jerk Shack is known for. Trey confidently asserts that this sandwich surpasses even a traditional Philly cheesesteak, stating, "You think that a Philly cheese steak got something on this? It ain't got nothing on this jerk ribeye. They can't even compete." creation.

The final assembly of the sandwich is a glorious symphony of flavors and textures. The bread is generously filled with fresh, crisp greens, providing a refreshing counterpoint to the rich meat. The addition of escovitch, a vibrant pickled mix featuring onions, peppers, carrots, and a hint of scotch bonnet, introduces a tangy and subtly spicy kick. A trio of house-made sauces (a savory garlic sauce, a zesty hot sauce, and a refreshing verde sauce crafted from garlic, cilantro, and lime) are then drizzled over the filling for added layers of complexity. To achieve a perfect balance of flavor, a final touch of tamarind sauce and a sprinkle of more jerk spice are added. 

The complete dish is served with a generous portion of their seasoned jerk fries and additional dipping sauces. Chef Trey enthusiastically invited everyone to experience this fresh and flavorful jerk-smoked ribeye steak sandwich, emphatically declaring, "Dinner's ready!"

Visit jerkshackseattle.com to check out and menu and learn more about what Chef Lamont is cooking up. 

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