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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).
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
-
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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July 23, 2023
Delicious!
I couldn’t find pomegranate molasses at my local grocery store. So I used balsamic glaze with honey as a substitute. I will be ordering the pomegranate molasses online for the next time I make this…which will be in the very near future! The steak was tender and the seat was great. I paired this steak with the tomato and onion salad that was shown on the same episode. I added cucumber to it. And again because I didn’t have the pomegranate molasses I improvised by using honey and red wine vinegar. Ridiculously good. Can’t wait to remake these recipes with the pomegranate molasses!
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.
July 6, 2023
Pomegranate Molasses Makes this Delicious
The flavors are excellent. I did not pat the steak dry and found that the remaining pomegranate molasses marinade burned. So follow the instructions! I used the Mymoune pomegranate molasses I purchased from Milk Street in this and another recipe recently, and it is delicious. A bit drizzled on top after cooking and resting the steak is essential.
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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?