In a mortar and pestle mix all the above ingredients until well combined and then rub well all over the rib eye. Let it sit for a couple of hours.
In a hot pan with olive oil brown the meat on all sides and then put in a hot oven – 220 for about 20 – 25 minutes then turn oven down to 160 and cook a further 15 minutes per 500 grams of meat for a medium to rare finish.
When done remove from oven and tray and place in a warm dish cover with alfoil and let rest for 1/2 hour before carving.
Collect juice for making gravy.
Serve with roasted potato’s, pumpkin, onion, sweet potato and steamed greens beans and of course gravy made from the roasting pan scrapings.