Grilled Ribeyes with Pomegranate Steak Sauce is a delectable meal for any special occasion, celebration or backyard cookout. Tender and juicy steaks drizzled with a flavorful pomegranate molasses sauce.

Pomegranate Molasses is a staple in Middle Eastern Cooking and we have added additional savory flavors to make an incredible sauce for grilled steaks.

Ingredients for Ribeye Steaks with Pomegranate Steak Sauce:

Ribeye Steaks
Olive Oil
Green Chile Rub: Brown Sugar, Onion Flakes, Green Chile Powder, Granulated Garlic, Onion Powder, Dried Thyme, Kosher Salt, Black Pepper, Smoked Paprika, Dry Mustard.

Pomegranate Steak Sauce:

Pomegranate Juice
Brown Sugar
Granulated Garlic
Onion Powder
Kosher Salt
Dry Mustard
Ground Red Pepper

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How to Make Pomegranate Steak Sauce:

In a saucepan combine pomegranate juice, brown sugar, garlic, onion, salt and dry mustard.
Whisk together and cook over medium heat about 45 minutes until sauce is thickened and reduced.
Stir in ground red pepper and set aside to cool slightly.
Sauce can be stored in an airtight container in the refrigerator up to 3 weeks.

Pomegranate Steak Sauce is delicious served over any grilled beef, chicken, pork, fish and even vegetables.

How to Grill Ribeye Steaks:

Prepare a grill fire to about 400° with hickory chunks for smoke flavor.

Pat steaks dry with paper towels.
Drizzle with olive oil on both sides.
Season with Green Chile Rub or our on both sides.

Place steaks over indirect fire and cook with the grill closed about 5 minutes.

Lower grill temperature to about 350° and flip the steaks.
Continue to cook with the grill closed until desired doneness is reached.
Use a digital thermometer to check the steaks after about 5 minutes.

INTERNAL TEMPERATURES FOR RIBEYE STEAKS:

Rare: 130°
Medium Rare: 140°
Medium: 155°

Remove steaks to a serving tray and rest 10 minutes.

Serve grilled steaks with Pomegranate steak sauce and Grilled Loaded Baked Potatoes.

How to Store and Reheat:

Wrap cooled steak in plastic wrap and refrigerate up to 3 days.

Slice steak and reheat in a skillet with olive oil over medium heat. Stir often until heated through.

More Delicious Grilled Steaks You Will Love:

Grilled Ribeye Steaks with a a delicious brown sugar- garlic rub is one of our most requested recipes. A hit for any cookout.

Garlic and Onion Ribeyes have tons of delicious savory flavors. Smoky grilled steaks with onion and garlic to compliment the tender and delicious beef.

This Mushroom Cream Sauce is delicious served over grilled steaks. One of our favorite gourmet dinners for a date night in.

Grilled Steaks with Garlic and Onion Butter are super easy with incredible flavor. A favorite for special occasions or any night of the week.

Change up your meals on the grill with our homemade Pomegranate Steak Sauce. The sweet and tangy flavor really compliments a grilled ribeye steak or just about everything from the grill.

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Ribeye Steak with Pomegranate Steak Sauce + 1/2 baked potato on a plate

Print Recipe

5 from 2 votes

Ribeyes with Pomegranate Steak Sauce

Prep Time10

Cook Time45

Total Time55

Course: Steaks

Cuisine: American

Keyword: grilled ribeyes, homemade steak sauce, pomegranate molasses

Servings: servings

Calories: 402kcal

Author: Milisa

Ingredients

6 ribeye steaks
3 tablespoons olive oil
½ cup Green Chile Rub

For the Pomegranate Steak Sauce

2 cups pomegranate juice
½ cup brown sugar
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon onion powder
½ teaspoon ground mustard
⅛ teaspoon ground red pepper

Instructions

Prepare the pomegranate steak sauce by adding pomegranate juice, brown sugar, garlic, onion, salt and dry mustard to a sauce pan.
Whisk ingredients together and place over medium heat. Cook, stirring often about 45 minutes until sauce thickens and is slightly reduced. Set aside to cool slightly before serving.
Prepare a grill fire to 400° with hickory chunks for smoke flavor.
Pat steak dry with paper towels.
Drizzle with olive oil on both sides.
Season with dry rub, pressing into the steaks on both sides.
Cook steaks over indirect fire with the grill closed 5 minutes.
Lower grill temperature to about 350° and flip the steaks. Continue cooking about 5- 8 minutes until desired doneness is reached. Use a digital thermometer for the best results.
Remove steaks from the grill and rest 10 minutes.
Serve with a drizzle of pomegranate steak sauce.