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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10621 |
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Ingredients
4 ea ButcherBox Ranch Steaks
8 Tbsp raw honey
1 Tbsp coarse sea salt
1 tsp freshly ground black pepper
Roasted Carrots
12 ea carrots washed and cut into ½" pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 ea orange zested
1 tsp ground coriander
1 Tbsp raw honey
2 Tbsp extra virgin olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
Instructions
Preheat grill with 2 zones. One high heat and one low heat.
Preheat oven to 350℉.
Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
Roasted Carrots
Toss cut carrots with all ingredients togther in a mixing bowl. Pace seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender. Discard thyme sprigs before serving.
Grilling Steaks
Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.
Flip steaks over, grill for 2 more minutes on the hottest part.
Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
Remove steaks from heat when finished and let rest 8 minutes before slicing steaks against the grain and serving with roasted carrots. Enjoy!
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