Prep Time: 10 minutes
Inactive Prep Time: 4-6 hours
Cook Time: 10 minutes, approximately
For the Pomegranate Balsamic Grill Sauce
1 tbsp good quality Dijon-style mustard
2 tsp kosher or sea salt
1⁄3 Cup The Well Dressed Olive Pomegranate Balsamic Vinegar
1⁄4 Cup The Well Dressed Olive Organic Garlic EV Olive Oil
3-4 rib-eye steaks, about 1" thick
In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle in the 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 4-6 hours, turning the steaks at least once during the process.
Prepare the grill or broiler. Proceed with grilling or broiling the steaks*. After cooking to the desired doneness, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving. Enjoy!
* Grill: 6 minutes on first side, turn for an additional 4 minutes for medium.
Broiler: 8 minutes on first side, turn for an additional 6 minutes for medium.