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Recipe From from Weber's Smoke™ by Jamie Purviance

Dijon and Garlic Rib Eyes Smoked with a Little Thyme

  • People

    Serves 4 to 6

  • Prep Time

    15 min.

  • Marinating Time

    2 to 4 h

  • Grilling Time

    6 to 8 min.

People
Serves 4 to 6
Prep Time
15 min.
Marinating Time
2 to 4 h
Grilling Time
6 to 8 min.

the Ingredients

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Paste

  • large handful of fresh thyme sprigs (about 36 sprigs)
  • extra-virgin olive oil
  • Dijon mustard
  • balsamic vinegar
  • minced garlic
  • celery seed
  • Kosher salt
  • Freshly ground black pepper
 
  • boneless rib eye steaks, each 340 to 450 grams and about 2.5 centimetres thick

Special Equipment

  • 2 small handfuls of hickory or mesquite wood chips

Instructions

  • 01 Strip the leaves from the thyme sprigs and reserve the stems for later. Finely chop enough of the leaves to give you 2 tablespoons of chopped thyme. Mix the thyme leaves in a small bowl with the remaining paste ingredients, including 1 teaspoon of salt and ¼ teaspoon of pepper.
  • 02 Brush the paste evenly over both sides of the steaks. Cover and refrigerate for 2 to 4 hours.
  • 03 Soak the wood chips in water for at least 30 minutes.
  • 04 Remove the steaks from the refrigerator and season evenly with ½ teaspoon of salt and ¼ teaspoon of pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • 05 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 06 Brush the cooking grate clean. Drain and add the wood chips and thyme stems to the charcoal or to the smoker box of a gas grill, following the manufacturer's instructions, and close the lid. When smoke appears, grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Ingredients
Instructions