u/Better-Drink7963

Hey chefs! Looking for some ideas for a good summer-style glaze for a tomahawk steak. My plan is to sous vide it first and then finish it on the grill. I’ve been thinking about doing something with pomegranate or orange, but I’m not sure what would work best flavor-wise.

Would you add orange (juice/peel/zest)directly into the sous vide bag, or save it for a glaze afterward? Also, if I make an orange glaze, would using orange zest end up being too bitter once it chars on the grill? I'm thinking zest isn’t the move, but what would then be the best way to get a fresh orange flavor into the glaze?

Open to any other flavor suggestions too!! Thanks!

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