Second time around with this process, worked great and love it. Will apologize in advance for no pics, I suck at photog and it wouldn't do food justice. Picked up some espresso infused balsamic vinegar from a place locally. I use the reverse sear technique and do nothing different, except right before putting steaks back on for sear, brush one side down with the espresso balsamic. Put steaks back on, brushed side up and sear as normal. The balsamic imparts a subtle espresso depth but then also caramelizes a little with a slightly surprise sweet kick. I'm a steak purist, salt only seared, etc and love this method. Just a little different flavor profile for a change up. Really pulls some of the more subtle tones of some good bold red wines out.
Large Egg October 2011
MiniMax December 2014