Ribeyes with Pomegranate Steak Sauce
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.
Servings: 6 servings
Calories: 402kcal
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.
Notes
Pomegranate Steak Sauce can be stored in an airtight container in the refrigerator up to 2 weeks.
INTERNAL TEMPERATURES FOR RIBEYE STEAKS:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 28g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 482mg | Sugar: 26g