Join! 12 weeks for $1

Milk Street Bowtie Rib-Eye Steaks with Rosemary and Pomegranate Molasses

Rib-Eye Steaks with Rosemary and Pomegranate Molasses

4 Servings

40 minutes Plus marinating, grill prep and resting

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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

Rib-Eye Steaks with Rosemary and Pomegranate Molasses

Shop the Milk Street Store
More
Reviews
Estelle B.
September 6, 2022
Excellent!
We made this for our Labor Day meal, and it exceeded expectations. Like another reviewer, the grilling took less time than indicated in the recipe, so I'm glad I checked internal temperature with my instant thermometer (a great tool). We followed the marinade recipe exactly, except for using a yellow instead of a white onion, since that's what we had on hand. Will definitely make it again.
Yaoli Y.

This was very delicious, on par with a good steakhouse dare I say! The only issue was that my steak reached the desired temperature faster than 6 min on the other side… maybe my pan was too hot?

Jennifer L.

Made this a couple of weeks ago and grilled on charcoal. It was amazing. We love pomegranate molasses but the idea of marinating a steak in it was new to me until I saw it a chef make it on Milk St TV. Making it again tonight.