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7 min read

Pan Seared NY Strip Steak with Honey Glazed Bacon Wrapped Carrots

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Paired with: Cline Family Cellars Bridgehead Zinfandel

Prep Time: 35 minutes

Cook Time: 45 minutes

Total: 80 minutes

New York Strip Steak


2 (12-ounce) New York strip steaks

1 teaspoon kosher salt

¾ teaspoon black pepper

1 tablespoon olive oil

2 tablespoons butter

2 thyme sprigs

2 garlic cloves, crushed


1.Let steaks stand 30 minutes at room temperature.

2.Sprinkle salt and pepper evenly over steaks. Be generous with the seasoning. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to the pan. Carefully grasp the handle of the pan using an oven mitt or folded dishtowel. Tilt pan toward you so the butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

3.Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Honey Glazed Bacon Wrapped Carrots:


12 whole carrots

12 pieces of thick-cut bacon

4 tablespoons of honey

Pinch of salt


1.Preheat your oven to 425 Degrees

2.Wash and peel your carrots to prepare them for roasting

3.Starting at the top of your carrot, wrap one strip of bacon around each carrot and place it onto a sheet pan

4.Drizzle honey over each carrot

5.Roast in your oven for 20 minutes. After 20 minutes turn each carrot over.

6.Roast an additional 20 minutes until bacon is cooked to your preference.

7.Place on a platter and serve!