Grilled New York Steak With POM-Tequila Glaze

POM Reduction:

1. Prepare fresh pomegranate juice, if necessary.*
2. Combine all liquid ingredients and coriander seeds in a heavy duty sauce pot. Bring to a boil and then reduce to a simmer.
3. Let simmer, skimming off any impurities that may rise to the top, until 1 cup remains and the reduction is thick and syrupy but not burned and sticky. Keep warm.

Steaks:

1. Season the steaks with sea salt. Place steaks on the grill, and turn them over every 30 seconds for 6 minutes.
2. After 6 minutes (12 turns), brush the steaks with POM Reduction and continue to cook, turning every 30 seconds for 4 more minutes. Brush the steaks with the reduction every turn.
3. After 10 minutes of total grilling, transfer steaks to a wire rack with a tray underneath and let rest for 5 minutes.
4. After 5 minutes of resting, brush the steaks again and place back on the grill. Cook for another 4 minutes, turning and brushing with the reduction every 30 seconds.
5. Transfer back to the wire rack and let rest for another 5 minutes. At this point the steaks will be medium rare.
6. Continue cooking in the same manner until desired doneness.