One of my favorite steakhouses in Dallas serves these huge, whole carrots with their entrees. Tender, sweet, and buttery, the carrots might be my favorite part of the meal. When I grill steaks at home, I love to make my copycat version of these steakhouse carrots, on the grill in foil packs. I find the biggest, thickest carrots I can find for this carrot recipe. Peel and trim them to an appropriate serving size before covering them in butter, olive oil, salt, and pepper and wrapping them tightly in aluminum foil. The carrots wrapped in foil packs go directly on the grill next to the steak.
That 8-ounce, 2-inch thick filet looks tiny next to my delicious steakhouse carrots!
The great thing about making steakhouse carrots on the grill is the buttery sauce that the combo of butter and olive oil makes. The olive oil not only helps prevent the butter from burning, but adds a nice flavor and consistency to the sauce, the carrots, and the steaks. When I take the steaks off of the grill, I let them rest for 10 minutes covered in foil. I unwrap the carrots from their foil packs and add them to the steak, pouring the buttery sauce over everything while they rest. The steaks soak up all that flavor while resting and the result is a delicious perfectly seasoned, juicy, buttery steak!
Steakhouse carrots on the grill, tender, sweet, and buttery. A delicious steakhouse side item cooked in foil packs on the grill
As the steak rests, I pour the buttery sauce over the top to add flavor to the steaks.
I prefer serving these steakhouse carrots whole. The combination of a gorgeous, perfectly seasoned, grilled steak, a fluffy, steaming hot baked potato, and these steakhouse carrots are perfection. If you’re a meat and potatoes kind of gal or guy, this is the meal for you.
How to Make Foil Packs for Grilling Carrots
- Place a sheet of aluminum foil on the counter. Approximately 3-times the length of the carrots.
- On the foil, place the carrots, salt, pepper, butter, and a drizzle of olive oil over the carrots.
- Bring the top and bottom of the foil sheet together and fold it several times to get a good seal so the butter doesn’t leak out.
- Press the sides of the foil down to remove excess air, then fold them together tightly.
- Place the second sheet of foil on the counter and repeat the folding process.
- Place the foil packs over medium-high heat, turning every 3-4 minutes, for 20 minutes total.
This is my recipe for Steakhouse Carrots on the Grill
Steakhouse Carrots on the Grill
Equipment
- Grill
- Aluminum Foil
Ingredients
- 2 Large Carrots Peeled, ends trimmed
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Olive Oil
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black pepper
Instructions
- Place a sheet of aluminum foil on the counter. Approximately 3-times the length of the carrots.
- On the foil, place the carrots, salt, pepper, butter, and a drizzle of olive oil over the carrots.
- Bring the top and bottom of the foil sheet together and fold it several times to get a good seal so the butter doesn’t leak out.
- Press the sides of the foil down to remove excess air, then fold them together tightly.
- Place the second sheet of foil on the counter and repeat the folding process.
- Place the foil packs over medium-high heat, turning every 3-4 minutes, for 20 minutes total.
8-Ounce filets, 2-inches thick, I grill them for 2-minutes on each side over direct heat. Then move them away from direct heat and let them roast to a perfect 145°F. A good rule of thumb when grilling beef, 1-teaspoon of salt per pound of beef. They are the perfect side item for my Steakhouse Carrots on the Grill!
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