Rib-Eye Steaks with Rosemary and Pomegranate Molasses

Name: Rib-Eye Steaks with Rosemary and Pomegranate Molasses
Cook time: 40 min
Total time: 40 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 medium white onion, peeled and cut lengthwise into quarters; ¼ cup pomegranate molasses, plus more to serve; 1 teaspoon Aleppo pepper or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper; 3 teaspoons minced fresh rosemary, divided; Kosher salt and ground black pepper; 2 12- to 14-ounce boneless rib-eye steaks (about 1 inch thick), patted dry; Grapeseed or other neutral oil, for brushing; 2 tablespoons salted butter, cut into 4 pieces

Instructions

Cook:40min

At Manzara Restaurant in Söğüt, in southeastern Turkey, we tasted a superb grilled rib-eye steak prepared by chef Naci Isik. We thought the fruity, tangy-sweet...

Updated at: Fri, 11 Jul 2025 16:33:25 GMT