Balsamic reduction and fresh lemon.

After doing some ribeye tonight, it felt like this combination accented the char delightfully. Literally reduction warmed to steak temp in a squeeze bottle, and fresh squeezed lemon juice added in drops from a spoon.

Has anyone else tried this combo? Searching, it seems like it is a known combination, but I didn't think it would bring out the char so much.

Would it work with smoke?

Am I mental?

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Brendan_Lee_56950

One of my favorite balsamics of all time is a bergamot version, i absolutely love it on a fatty charred piece of meat. I really like to char-grill half lemons too, they take on an amazing flavor. Even more so if you can get some nice meyer lemons

fishingtested_1720453

A bergamot balsamic is one of bitlife my all-time favorite balsamics, and I adore it on a piece of fatty, charred meat. Half lemons take on a wonderful flavor when char-grilled, which is something I also enjoy doing.

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