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Foraging with Alexis Nikole Nelson.
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 flavor of pomegranate molasses, the savoriness of onion and the resinous notes of fresh rosemary in the marinade worked together as a delicious complement for the richness and smoky char of the beef. Our adaptation hews closely to Isik’s recipe, with a few modifications for cooking in a home kitchen and using ingredients available in the U.S. We recommend seeking out pomegranate molasses that does not contain added sugar; its flavor is purer and more intense than types made with sweetener. This recipe cooks the steaks outdoors on a charcoal or gas grill; see additional instructions to cook the steaks on the stovetop in a cast-iron grill pan (if cooking indoors, be sure to turn on your hood or open a window to vent any smoke).
To Cook in a Stovetop Grill Pan
Follow the recipe to marinate the steaks; if refrigerated for longer than 1 hour, remove the steaks from the refrigerator about 30 minutes before cooking. Brush a 12-inch cast-iron grill pan with 2 teaspoons oil and heat over medium-high until barely smoking. Meanwhile, scrape any excess marinade off the steaks and pat dry with paper towels. Add the steaks to the pan and cook without disturbing until well browned on the bottom, 5 to 7 minutes. Flip the steaks and cook until the second sides are well browned and the centers reach 120°F (for medium-rare), 6 to 8 minutes. Transfer to a serving platter and continue with the recipe to finish and slice.
medium white onion, peeled and cut lengthwise into quarters
cup pomegranate molasses, plus more to serve
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