Ribeye for Rosh Hashanah

Ribeye infused with freshly crushed pomegranate seeds by New York City chef Victor Gothelf.

Ingredients:

24oz ribeye on the bone

2 whole pomegranates

Extra Virgin Olive oil

Sea salt (Chef Gothelf prefers Gros sea salt from France)

Freshly ground black pepper

Directions:

First step is to infuse the ribeye. Extract all the seeds from the pomegranates. Place ribeye in a plastic container and hand crush all of pomegranate seeds on top of ribeye. Let the meat rest in refrigerator for a minimum of 12 hours and a maximum of 24 hours in the sealed container.

When you are ready to cook the meat, take it out of the refrigerator on hour before cooking to reach optimal temperature for grilling. Coat generously with extra virgin olive oil, sea salt and black pepper. If you are using a pan, heat it up until a little smoke is visible. If you are using a grill, put it on the highest temperature possible.

Start searing on the fat cap (the white substance on the meat) so the fat can render, allowing it to be cooked in the juices. Sear on both sides for approximately 3 minutes until it develops a slightly charred crust, it should be a dark red/light brown color. Finish with bone side down and let cook for another 5 minutes. After cooking, check temperature to ensure it has hit 130 degrees Fahrenheit. Let rest for 10-15 minutes. Slice against the grain and serve.