Ingredients

Method

Heat the oil in a sauce pan and fry the onion and garlic until soft but not brown. Add the remaining ingredients. Bring to the boil and cook over a high heat for 10 minutes to concentrate the flavours and slightly reduce the liquid.

Cook gently for another 30 minutes.

Either serve now with the chunky vegetables or puree in a food processor.

Meanwhile, sit the ribeye at room temperature for 30 minutes before cooking. This allows the ribeye to warm up slightly for proper cooking.

Rub the ribeye with olive oil, salt and black pepper.

Preheat the grill to high heat. Oil the grates or spray non-stick cooking spray so the ribeye doesn?t stick while grilling.

Cook the ribeye for four to five minutes. You can turn the ribeye 90 degrees after two to three minutes to create grill marks.

Flip the ribeye and cook for another three to five minutes, or until the internal temperature reaches the specific level of doneness. Medium rare steaks should be cooked to 145 degrees Fahrenheit, medium steaks to 160 degrees and well-done steaks to 170 degrees.

Remove the steak from the grill and let it ?rest? so the juices return to the center of the ribeye steak.

Prepare the rice and place on a plate, sit the steak on to and cover in the sauce.