Pat the ribeye steaks dry with paper towels to remove any excess moisture. This will help achieve a nice crust during cooking.

In a small bowl, combine the sumac, smoked paprika, kosher salt, and black pepper. Mix well to create a spice rub.

Rub the spice mixture evenly over both sides of the ribeye steaks. Press the spices into the meat to ensure they adhere well.

Heat a large skillet or cast-iron pan over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.

Once the oil is hot, carefully add the seasoned ribeye steaks to the pan. Cook for about 4-5 minutes on one side, without moving them, until a nice crust forms.

Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or adjust the time according to your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Once cooked to your liking, remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute.

In the same skillet, reduce the heat to medium and add the pomegranate juice, maple syrup, and apple cider vinegar. Stir to combine and scrape any browned bits from the bottom of the pan.

Bring the mixture to a gentle simmer and let it reduce for about 5-7 minutes, or until it thickens slightly.

Slice the ribeye steaks against the grain and arrange them on plates. Drizzle the pomegranate-maple reduction over the top.

Garnish with fresh pomegranate seeds and chopped parsley for a burst of color and flavor.