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  • 4 (1/2 pound each) Kansas City Boneless Ribeye Steaks
  • 1/2 cup pomegranate juice
  • 1/4 cup red wine
  • 2 tbsp. granulated sugar
  • 1 vidalia onion (grated)
  • 3 cloves of garlic (finely chopped)
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1/4 tsp. ground cumin
  • 1 tbsp. canola oil
  • 1 tsp. kosher salt
  • 1 tsp. freshly grated black pepper
  • 2 tbsp. chives (finely chopped)
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Combine pomegranate juice, red wine, granulated sugar, onion, garlic, cinnamon, cardamom, and cumin together in a large plastic bag. Add the ribeye steaks. Marinate for a minimum of 3 hours and preferably overnight in the refrigerator. To cook: take marinated meat out of the refrigerator, reserve marinade. Place Kansas City Boneless Ribeye Steak Steaks on double layers of paper towels and blot with an additional paper towel to dry out meat from the marinade. Heat a grill pan on high. With a pastry brush or clean paper towel baste hot grill pan with canola oil. Season ribeyes with salt and pepper and place on grill. Grill for 3-5 minutes per side. Best cooked medium-rare. To serve: Place steak on plate, garnish with a sprinkling of chives.