Pomegranate Peppercorn Ribeye with Feta Butter

Pomegranate, black pepper, ribeye, and feta sound like four people who were seated together at a wedding because the planner ran out of ideas. Give them one bite, though, and the arrangement makes sense. Ribeye brings deep beef flavor and plenty of fat; pomegranate molasses contributes dark fruit and tartness; coarse black pepper gives the crust bite; and feta butter adds salty, creamy sharpness right as the steak rests.

The steaks stay mostly classic. Season 12- to 14-ounce ribeyes with kosher salt and cracked pepper, then sear them in a hot skillet for three to four minutes per side until they land in the 125–135°F range. During the final minute, brush them lightly with a mixture of pomegranate molasses, beef stock, and lemon juice. “Lightly” is doing important work there. The glaze should lacquer the surface and sharpen the beef, not turn your ribeye into fruit candy.

While the steaks rest for eight minutes, softened butter gets mixed with crumbled feta, lemon zest, and thyme. Put that on top while the meat is still warm enough to soften it. The butter melts into the peppery crust, and suddenly the sweet-tart pomegranate has something salty and herbal to argue with. This steak is unusual without being weird for sport, which is a much harder line to walk than it sounds.