Two Step Steak and Honey Thyme Carrots
Steak was alway extremely intimidating to me. Quite frankly, I don’t think I am the only one that feels this way! It felt like it had to be ordered at a fancy restaurant, or a big strong boy had to cook it on a grill outside or something of that fashion. Well, I am here to tell you how to make this super easy and quick! It doesn’t need to be a fancy weekend meal that takes 5 hours.. It is so simple and everyone will absolutely adore you for it- dads, moms, and kids alike! Okay, not to mention, I live in the great cold north, Minnesota and it is currently -22° wind chill outside right now, so unless I wanted my husband to lose his right hand trying to cook us dinner out on the grill, steak inside it is!
Friends, this steak is SO EASY… I had never even made steak in my life before I started making this regularly, and BAM here I am… not struggling at all whatsoever. I will say though, I tried making this once when we were in the mountains, and it took a bit longer, just FYI! In that case, I would add an extra 10-15 mins onto it, and cook it at 300° if you are in a higher altitude or have a weaker oven.
I need to give a friend of mine some credit for this, because part of this recipe was inspired from him! He truly helped me to overcome my steak fear and made it spelled out so simply, that it’s far too good not to share. So thank you AO for your insight into this perfect oven steak!
The honey thyme carrots with this are SO delicious. They add the perfect sweetness to this umami, salty and flavorful steak. My kids go nuts over these carrots because who doesn’t like vegetables dipped in a dapper amount of sugar haha. Anyway, give this a try and I would love love to hear all of the comments and thoughts about your steak once you have made it! Post pics on how it turned out, and if you changed or added anything, and as always, let me know what other recipes you’d like to see coming from me! Looking forward to cooking together!
X Shea
INGREDIENTS FOR THE STEAK
▢ 3 large 2 In. Thick Ribeye Steak cuts
▢ Steak seasoning
▢ Flakey Salt
FOR THE CARROTS
▢ Large peeled carrots cut into 1/4 (see photo)
▢ Honey drizzle
▢ Pink Himilayan Salt
▢ Garlic Powder
▢ Dried Thyme Leaves
▢ Walnuts
▢ Walnut Oil or Olive Oil
INSTRUCTIONS FOR THE STEAK
Preheat oven to 250°. On a large baking sheet, prepare the steak: generously coat with steak seasoning and flakey salt (Key to success is the flakey salt here!)
Bake the steak at 250° for 10-13 minutes, flip the steak and sprinkle more flakey salt, then bake another 10-13 mins for a total of 20-26 mins. Turn oven up to 500° and “reverse sear” (aka keep everything the same but just turn the heat up and flip flip sides) for 1-2 mins on each side. Remove from oven, let cool and then slice and enjoy!
INSTRUCTIONS FOR THE CARROTS
On a separate sheet, prepare the carrots: toss in walnut oil or olive oil, then generously sprinkle salt and garlic powder, and then lightly sprinkle the thyme leaves. As they are laying flat, generously drizzle honey over them
Put the carrots in the oven at the same time as the steak at 250° and then at the end, keep them in the 500° oven for a bit longer until they are brown and tender. Remove and enjoy!
