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Rib-Eye Steaks with Rosemary and Pomegranate Molasses
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.
4
Servings
Tip
Don’t forget to scrape off the marinade and pat the steaks dry before grilling. The marinade contains moisture and sugar that inhibit browning and cause sticking. Making sure the steaks are as clean and dry as possible when they hit the grill grate will help with better browning and easier release.
40 minutes
Plus marinating, grill prep and resting
Ingredients
-
1
medium white onion, peeled and cut lengthwise into quarters
-
¼
cup pomegranate molasses, plus more to serve
Directions
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01Set a box grater in a 9-by-13-inch baking dish. Grate the onion quarters on the large holes, allowing the pulp and juice to fall into the baking dish. To the grated onion, stir in the pomegranate molasses, Aleppo pepper, 1 teaspoon of rosemary, 1 teaspoon salt and ½ teaspoon black pepper. Add the steaks and turn to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours; flip the steaks once or twice during marination. If refrigerated for longer than 1 hour, remove the steaks from the refrigerator about 30 minutes before grilling.
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These were good steaks. You get a hint of sourness. We loved the lavender on top. I did not cook them on the grill. I cooked it on the stove per the video from Milk Street on youtube. After steaks were seared on the cast iron grill on the stove top, we put them in the oven at 350 then took them out when the inside was 120-125 degrees. It came out pretty good. I only kept steaks in the marinate for 30 but want to try overnight. Thanks for the recipe.
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Instead marinating it in the fridge I sous vide it at 126F for 2 hours and then after removing the marinate and patting dry I put it under the broiler for about 3 minutes a side just to brown it. Great recipe loved it.