2 beef Ribeye Steaks Bone-In, cut 1 inch thick (13 to 15 ounces each)
6 large carrots (about 14 ounces), peeled and cut in half lengthwise, then in half crosswise
1 tablespoon vegetable oil
Salt to taste
1-1/2 to 2 tablespoons chile garlic sauce (sriracha)
1 teaspoon ground ginger
2 tablespoons orange marmalade
Brush carrots with oil. Place steaks in center of grill grid over medium, ash-covered coals; arrange carrots around steaks. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness; turning occasionally. Grill carrots 8 to 11 minutes (for gas grill, times remain the same) or until crisp-tender, turning occasionally.
Meanwhile, combine chile garlic sauce and ginger in small bowl. Combine 2 teaspoons chile garlic sauce mixture and marmalade, reserving remaining mixture for brushing.
Combine hot carrots with marmalade mixture; tossing to coat evenly. Brush top of steaks with reserved chile garlic sauce mixture. Remove bones; carve steaks into slices. Season beef and carrots with salt, as desired. Serve beef with carrots.