Rib Cap Ciabatta

Not all sandwiches have to be a boring ham or cheese. If you’re looking to level up your sandwich game, Jack from Jacks Meat Shack has created the perfect recipe for you. Enjoy a perfect light yet filling summer meal with this rib cap ciabatta. See how Jack prepares it below to give it a try yourself.  


Cooking Method

  1. Set up your grill for direct cooking at 230C. 
  2. Prepare the steak by rubbing olive oil on both sides and seasoning with salt and pepper.  
  3. Place the steak directly over the heat source and allow to grill for approximately 3 minutes per side until the fat has rendered and it is sizzling. 
  4. Remove the steak from the grill and leave to rest. Whilst the steak is resting, slice the ciabatta sub in half and spread a good helping of the garlic and herb butter on the fleshy part of the bread.  
  5. Lightly grill the butter side over direct heat until toasted, approximately 2 minutes then remove from the heat. 
  6. Slice the steak against the grain of the meat into thin slices. 
  7. Assemble your ciabatta sub by adding slices of steak, spoon on chimichurri and garnish with red onion.  
  8. Close your sub and enjoy 

The Ingredients

  • 1 rib cap steak 
  • 1 ciabatta sub 
  • 1 tbsp olive oil 
  • Salt and pepper 
  • Sublime garlic and herb butter 
  • Red onion, finely diced 
  • Chimichurri

What to serve with Rib Cap Ciabatta

This mouth-watering sandwich can stand out on its own. However, if you want to add some tasty sides to make a full meal, see some of our favourite options below: 

  • Crispy fries 
  • Onion rings 
  • Coleslaw 
  • Fresh salad  
  • Thick cut crisps 
  • Potato wedges 

Frequently Asked Questions

The rib cap is part of the ribeye cut of beef. It comes from the curved top of the ribeye, the part with muscle that is located against the backbone.  

Rib cap is a very flavourful and tender cut of beef when prepared correctly. It’s the amazing flavour and juiciness that makes it ideal for a sandwich recipe like this one.

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