Chef Trey Lamont of Jerk Shack Kitchen introduces a unique take on a classic with his jerk-smoked ribeye steak sandwich. The process begins with fresh, house-baked bread and pre-smoked ribeye steaks, which are then seasoned with kosher salt and the restaurant's signature jerk spice before hitting the grill. This special item is a testament to the chef's innovative approach to menu development, continually seeking new beef products to complement their popular jerk pork offerings.

The ribeye, after receiving beautiful grill marks, is transferred to a flat top, where it's sliced and cooked to develop an amazing crust, promising an unbelievable flavor profile.The sandwich is then generously filled with fresh greens, escovitch (a pickled vegetable mix with onions, peppers, carrots, and scotch bonnet), and a selection of house-made sauces including garlic, hot, and a verde sauce made with garlic, cilantro, and lime. A final touch of tamarind sauce and more jerk spice balances the flavors, and the dish is served with jerk fries and additional dipping sauces, creating a complete and satisfying meal. 

Looking ahead, Chef Lamont hinted at the upcoming introduction of a Black-owned women-owned tofu product, further expanding their inclusive menu. Chef Lamont invites everyone to experience this fresh and flavorful jerk-smoked ribeye steak sandwich, emphasizing that "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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