Rib-Eye Steaks with Rosemary and Pomegranate Molasses | Christopher Kimball’s Milk Street | Recipes,

Ingredients

• 1 medium white onion, peeled and cut lengthwise into quarters
• ¼ cup pomegranate molasses , plus more to serve
• 1 teaspoon Aleppo pepper or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper
• 3 teaspoons minced fresh rosemary, divided
• Kosher salt and ground black pepper
• 2 12- to 14-ounce boneless rib-eye steaks (about 1 inch thick), patted dry
• Grapeseed or other neutral oil, for brushing
• 2 tablespoons salted butter, cut into 4 pieces