Rib-Eye Steaks With Rosemary and Pomegranate Molasses
Makes 4 servings
Our adaptation of a superb grilled rib-eye steak prepared by Naci Isik at Manzara Restaurant in Sögüt, Turkey, hews closely to the chef’s recipe, with a few modifications for cooking in a home kitchen, while also using ingredients available in the United States. We recommend pomegranate molasses that does not contain added sugar; its flavor is purer and more intense than types made with sweetener.
Take care 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.
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
Grape-seed or other neutral oil, for brushing
2 tablespoons salted butter, cut into 4 pieces
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 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…