Ribeye with Rosemary and Pomegranate Molasses
Author: Nicole
Ingredients
  • 1 medium white onion, peeled and left whole
  • ¼ cup pomegranate molasses, plus more to serve
  • 1 teaspoon Aleppo pepper (see Notes)
  • 3 teaspoons minced fresh rosemary, divided
  • Kosher salt and ground black pepper
  • 1 12- to 14-ounce boneless rib-eye steaks (about 1-inch thick), patted dry
  • Grapeseed or other neutral oil, for brushing
Instructions
  1. Set a box grater in a baking dish large enough to hold the steak. Hold the top of the onion (where the stem would be) and grate the onion on the large holes, allowing the pulp and juice to fall into the baking dish. You have enough onion once your hand gets too close to the grater.
  2. To the grated onion, stir in the pomegranate molasses, Aleppo pepper, 1 teaspoon of rosemary, 1 teaspoon Kosher salt and ½ teaspoon black pepper.
  3. Add steak and turn to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours – flipping the steak once or twice. If refrigerated for longer than 1 hour, remove the steak from the refrigerator about 30 minutes before grilling. (Alternatively you can marinate the steak in a ziplock bag.)
  4. Using 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.
  5. Scrape the marinade off the steaks and pat dry with paper towels. (Do not skip this step as this ensures you get a nice char on the outside.)
  6. Brush one side of the steak with grapeseed oil, then place oiled-side down on the grill. Cover and cook until nicely charred on the bottom, about 4 minutes. You may need to move the steak around the grill to prevent flare ups (there’s sugar in some pomegranate molasses which may cause this to happen).
  7. Brush the side facing up with oil, then flip the steak. Cover and cook until the second side is nicely charred and the centers reach 120°F, another 3 to 4 minutes.
  8. Transfer the steak to a cutting board and sprinkle with the additional 2 teaspoons rosemary. Tent with foil and let rest for about 10 minutes so that the temperature reaches 135°F for medium rare.
  9. Cut the steak into thin slices on the diagonal.
  10. Sprinkle with salt and black pepper and drizzle with additional pomegranate molasses, if desired. Serve warm or at room temperature.
Notes
* If you don’t have Aleppo pepper, substitute ¾ teaspoon sweet paprika (also known as regular paprika) plus ¼ teaspoon cayenne pepper.
Recipe by Riegl Palate at https://www.rieglpalate.com/ribeye-with-rosemary-and-pomegranate-molasses/