Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak
Oh yeah baby! This recipe couldn't be more simple or flavorful. It also doesn't hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it's also a forgiving cut even when slightly over cooked.
Pomegranate Balsamic Grill Sauce
- 1/3 cup Fresh Harvest Pomegranate Balsamic
- 1/4 cup Fresh Harvest Organic Garlic Olive Oil
- 1Tbs. good quality Dijon style mustard
- 2 teaspoons of Himalayan pink salt
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, then add the Fresh Harvest Pomegranate Balsamic until blended thoroughly. Slowly drizzle in the Fresh Harvest Garlic Olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for at least 4-6 hours, turning the steaks at least once during the process. You can marinate overnight as well.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving. Allowing the steaks to rest will make them more tender and allow the juices to soak into the meat.