Instructions

• 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.

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• Brush the paste evenly over both sides of the steaks. Cover and refrigerate for 2 to 4 hours.
• Soak the wood chips in water for at least 30 minutes.
• 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.
• Prepare the grill for direct cooking over high heat (230°C to 290°C).
• 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.
  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 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.