equal parts kosher salt and brown sugar (though I think less salt and more sugar is better)<\/p>\n\n\n\n
equal parts sage and oregano<\/p>\n\n\n\n
balsamic glaze<\/p>\n\n\n\n
rub meat with salt\/sugar at least the day before then rub with sage and oregano<\/p>\n\n\n\n
Before cooking, drizzle both sides with balsamic glaze<\/p>\n\n\n\n
To cook, have a high temp at least at first to caramelize the sugar – aim for 425 degrees – you can lower it after searing both sides. Bring it off the grill before it has come to temp and let it rest for 10-15 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
equal parts kosher salt and brown sugar (though I think less salt and more sugar is better) equal parts sage and oregano balsamic glaze rub meat with salt\/sugar at least the day before then rub with sage and oregano Before cooking, drizzle both sides with balsamic glaze To cook, have a high temp at least … <\/p>\n