I stumbled onto a recipe for a well reduced (approx 50% reduction in volume) orange juice/molasses/rum glaze for steaks. I want to do my standard sous vide at 130°F, followed by screaming hot GrillGrates for 30-45 seconds instead of following the recipe and grilling or broiling. I'm concerned that GGs will just burn the glaze. Your thoughts and possible alternatives? I am also considering briefly 'simmering' the steaks in the glaze (shallow glaze depth) following searing.
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Steak with a Glaze Question
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- Aug 2017
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I've done sugary glazes like that over charcoal but never on a screaming hot GG. Like you say it will just burn up. You might just brush it on at the end and let the ambient heat melt it into the meat's surface, or run it under your broiler for a few seconds to crystalize. Good luck.
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