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In southern Turkey, the key to bold beef is pomegranate molasses and grated onion
Milk Street Bowtie Rib-Eye Steaks with Rosemary and Pomegranate Molasses

Rib-Eye Steaks with Rosemary and Pomegranate Molasses

40 minutes Plus marinating, grill prep and resting

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Rib-Eye Steaks with Rosemary and Pomegranate Molasses

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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).

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

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
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

Directions
  1. 01
    Set 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.
  2. 02
    Brush a 12-inch cast-iron grill pan with 2 teaspoons oil and heat over medium-high until barely smoking. Meanwhile, scrape the 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 sprinkle with the remaining rosemary and top each with 2 pieces of butter. Tent with foil and let rest for about 10 minutes.
  3. 03
    Transfer the steaks to a cutting board and cut into thin slices on the diagonal. Return to the platter and pour over the juices from the cutting board. Sprinkle with salt and black pepper and, if desired, drizzle with additional pomegranate molasses.
  4. 04
    To Cook on a Charcoal or Gas Grill: Follow the recipe to marinate the steaks; if refrigerated for longer than 1 hour, remove the steaks from the refrigerator about 30 minutes before grilling. Prepare a charcoal or gas grill. For a charcoal grill, ignite three-fourths a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grill grate. For a gas grill, turn all burners to high and heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate. Scrape the marinade off the steaks and pat dry with paper towels. Brush one side of the steaks with oil, then place oiled-side down on the grill (on the hot side if using charcoal). Cover and cook until nicely charred on the bottom, about 4 minutes. Brush the side facing up with oil, then flip the steaks. Cover and cook until the second sides are nicely charred and the centers reach 120°F (for medium-rare), another 3 to 4 minutes. Transfer the steaks to a serving platter, sprinkle with the remaining rosemary and top each with 2 pieces of butter. Tent with foil and let rest for about 10 minutes. Continue with the recipe to finish and slice.
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.
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Rib-Eye Steaks with Rosemary and Pomegranate Molasses

Get Ready to Cook

4

Servings

40 minutes

Plus marinating, grill prep and resting

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.

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

Step 1 of 4

Prepare Steaks

1
medium white onion, peeled and cut lengthwise into quarters
¼
cup pomegranate molasses
1
teaspoon Aleppo pepper or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper
1
teaspoon minced fresh rosemary
Kosher salt and ground black pepper
2
12- to 14-ounce boneless rib-eye steaks (about 1 inch thick), patted dry

Set 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.

Step 2 of 4

Cook the Steaks

Grapeseed or other neutral oil, for brushing
2
teaspoons minced fresh rosemary, divided
1
tablespoons salted butter, cut into 2 pieces

Brush a 12-inch cast-iron grill pan with 2 teaspoons oil and heat over medium-high until barely smoking. Meanwhile, scrape the 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 sprinkle with the remaining rosemary and top each with 2 pieces of butter. Tent with foil and let rest for about 10 minutes.

Step 3 of 4

Finish and Serve

Kosher salt and ground black pepper
Pomegranate molasses, to serve

Transfer the steaks to a cutting board and cut into thin slices on the diagonal. Return to the platter and pour over the juices from the cutting board. Sprinkle with salt and black pepper and, if desired, drizzle with additional pomegranate molasses.

Step 4 of 4

To Cook on a Charcoal or Gas Grill

To Cook on a Charcoal or Gas Grill: Follow the recipe to marinate the steaks; if refrigerated for longer than 1 hour, remove the steaks from the refrigerator about 30 minutes before grilling.


Prepare a charcoal or gas grill. For a charcoal grill, ignite three-fourths a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grill grate.


For a gas grill, turn all burners to high and heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate.


Scrape the marinade off the steaks and pat dry with paper towels. Brush one side of the steaks with oil, then place oiled-side down on the grill (on the hot side if using charcoal). Cover and cook until nicely charred on the bottom, about 4 minutes. Brush the side facing up with oil, then flip the steaks. Cover and cook until the second sides are nicely charred and the centers reach 120°F (for medium-rare), another 3 to 4 minutes.


Transfer the steaks to a serving platter, sprinkle with the remaining rosemary and top each with 2 pieces of butter. Tent with foil and let rest for about 10 minutes. Continue with the recipe to finish and slice.

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