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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