Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes or until soft and caramelized. Allow to cool slightly before handling.

While the garlic is roasting, season the ribeye steaks generously with salt, pepper, and sumac on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the ribeyes to the skillet.

Sear the ribeye steaks for 4-5 minutes on each side for medium-rare, or adjust the time to your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

In a small bowl, combine tahini, pomegranate juice, honey, lemon juice, and a pinch of salt. Whisk until smooth. Adjust the consistency with a little water if necessary.

Once the steaks are done, let them rest for 5 minutes before slicing. Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Spread the roasted garlic on top of the sliced ribeye.

Drizzle the pomegranate-tahini sauce over the steaks and garnish with pomegranate seeds and chopped parsley. Serve immediately and enjoy your Sumac and Roasted Garlic-Crusted Ribeye with Pomegranate-Tahini Drizzle!