Ribeye

Andrew McConnell

Beef ribeye, eggplant and pepper sauce.

The recipe for the pepper sauce is my favourite sauce ever. This recipe makes more than you need but any remaining sauce will keep for 2 weeks in the fridge. 

Serves 4 

  • 1.2 kg rib eye 
  • 8 Cipollini onions 

Eggplant puree 

  • 1 eggplant 
  • 1 tablespoon light soy tamari 
  • 1⁄2 teaspoon sesame oil 
  • 100mls grape seed oil 
  • 1 teaspoon lemon juice 

Pepper sauce 

  • 3 red Asian shallots, finely chopped 
  • 2 cm piece fresh ginger, finely chopped 
  • 4 garlic cloves, finely chopped
  • 60mls grape seed oil 
  • 2 long red chilies, seeded and finely chopped 
  • 2 teaspoons black peppercorns, roughly ground 
  • 2 teaspoons sugar
  • 1 tablespoon sweet soy sauce 
  • 1 tablespoon dark soy sauce 
  • 1 tablespoon light soy sauce 
  • 2 teaspoons rice wine vinegar 

To make the eggplant puree, peel the eggplant and steam until tender. Remove from the steamer and leave to cool in a colander. Squeeze any excess liquid out of the eggplant with your hands and blend the eggplant with the sesame oil, salt and tamari. While the blender is running slowly, drizzle the oil into the eggplant until emulsified. 

Peel the onions and steam for 20 minutes until tender or a skewer pierces the onion effortlessly. Transfer the onion to the fridge to cool until ready to serve. 

To make the pepper sauce, warm a stainless steel saucepan over medium heat, gently sauté the shallots, ginger and garlic in the grape seed oil for 3 – 4 minutes until aromatic. Add the chili and black pepper and continue to cook for a further 2 minutes. Add the sugar and the sweet, dark and light soy sauces and bring to the simmer. Remove the pan from the heat and set aside to cool. Once cool, stir in the rice wine vinegar. Store in an airtight container in the refrigerator for up to 3 days. 

An hour before you plan to cook the beef, take your cut from the fridge and season with plenty of salt. Leave the beef out of the fridge to come to room temperature. Preheat a barbeque or chargrill pan. When the grill is hot, brush the meat with a little grape seed oil and place on the hot grill. Cook to your preferred degree of doneness. When the beef is cooked, remove it from the heat and set it aside in a warm place, loosely tented with aluminum foil and allow to rest for 15 minutes. 

When you wish to serve, cut the onions in half and roast in the oven cut side down until golden. Meanwhile warm the pepper sauce and eggplant puree separately in saucepans over medium heat. Place the puree on a serving plate and arrange the beef and onions on top, drizzle over the pepper sauce.

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