In a bowl, combine the pomegranate molasses, minced garlic, chopped mint, olive oil, salt, and black pepper. Mix well to create the marinade.

Place the ribeye steaks in a zip-top bag or shallow dish and pour the marinade over them. Ensure the steaks are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or up to overnight for deeper flavor).

Preheat your oven to 400°F (200°C).

In a small bowl, mix together crushed pink peppercorns and fresh thyme leaves. Set aside.

Heat a large oven-safe skillet over medium-high heat. Remove the steaks from the marinade (discard the marinade) and pat them dry with paper towels. Season both sides with additional salt and black pepper.

Add a bit of olive oil to the skillet, then sear the steaks for about 3-4 minutes on each side until a golden-brown crust forms.

After searing, remove the skillet from heat. Press the pink peppercorn and thyme mixture onto the tops of the steaks to form a crust.

Transfer the skillet to the preheated oven. Bake for about 6-10 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are baking, pour the beef bone broth into a saucepan and bring to a simmer over medium heat. If you prefer a thicker gravy, whisk in the flour and cook until slightly thickened. Stir in the butter until melted and smooth. Season with salt and pepper to taste.

Once cooked, remove the steaks from the oven and let them rest for about 5 minutes to allow the juices to redistribute.

Slice the steaks against the grain and serve with a generous drizzle of the rich bone broth gravy over the top. Enjoy your Pomegranate-Molasses Glazed Garlic and Mint-Crusted Ribeye!