Brown Sugar Grilled Steaks Recipe

A brown sugar glaze on a grilled beef steak may sound odd, but the result is fantastic. The sugar caramelizes on these sugar-grilled steaks for an unusual taste sensation. In fact, some of your favorite restaurant steaks may be using this trick. This method is best used with steaks that are 1-inch thick or less. Otherwise, the sugar will burn before the beef is done, and it will become bitter. A thin steak that is 3/4-to 1-inch thick is the best choice (skip the porterhouse). You will also need to carefully set up your grill to have a cooler area to move the steaks to if they are in danger of the sugar burning. This recipe appears in steven raichlen's "Beer can chicken" Cookbook and is reprinted with his permission. He notes that the recipe can be made using either brown or white sugar (both work well), but the white sugar seems to caramelize a touch better. When using sugar, don't be stingy with the salt as it is needed to offset the sweetness.