Learn how to cook rib-eye steaks to perfection on your barbecue with Weber’s classic recipe. We’ll show you how to make a delicious dijon and garlic paste to flavour the steaks and take you through the steps to cook them just right. Once you’ve tasted rib-eyes cooked the Weber way, there’ll be no going back!
Serves: 4
Dijon and Garlic Rib-Eyes (Smoked With a Little Thyme)
- Prep Time
- 15 min.
- Cooking Time
- 8 min.
- Method
- Direct
- Prep Time
- 15 min.
- Cooking Time
- 8 min.
- Method
- Direct
Ingredients
- Paste
- 1 small handful thyme sprigs
- 3 tbsp extra-virgin olive oil
- 1 tbsp of Dijon mustard
- 1 tbsp of balsamic vinegar
- 1 tabsp garlic, finely chopped
- ½ tsp celery seed
- Sea salt
- Ground black pepper
- 4 boneless rip-eye steaks, each 375-500g and about 2.5 cm/ 1 inch thick
- 2 small handfuls of Weber Firespice Wood Chips in Hickory or Mesquite, soaked in water for at least 30 minutes
Instructions
- 01Strip the leaves from the thyme sprigs and reserve the sprigs for tossing on the coals later. Finely chop enough of the leaves to give you 2 tbsp of chopped thyme. Mix the thyme leaves in small bowl with the remaining paste ingredients, including 1 tsp of salt and ¼ tsp of pepper.
- 02Brush the paste evenly over both sides of the steaks. Cover and refrigerate for 2-4 hours.
- 03Remove the steaks from the refrigerator and season evenly with ½ tsp salt and ¼ tsp of pepper. Leave the steaks to stand at room temperature for 15-30 minutes before cooking.
- 01Prepare a two-zone fire for high heat (230 - 290°C)
- 02Brush the cooking grate clean. Drain and add the Weber Firespice Wood Chips and thyme sprigs to the charcoal and put the lid on the barbecue. When smoke appears, grill (direct method) the steaks with the lid closed as much as possible and turning once or twice, until cooked to your desired doneness, 6-8 minutes for medium rare, keeping the lid firmly closed. Remove from the barbecue and leave to rest 3-5 minutes. Serve warm.
- 01What better with a rib-eye steak than the classic pairing with French frites! Find suggestions for more sides that you can prepare on your barbecue, within our recipes section.
In the kitchen:
At the barbecue:
Serving Suggestions
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- Paste
- 1 small handful thyme sprigs
- 3 tbsp extra-virgin olive oil
- 1 tbsp of Dijon mustard
- 1 tbsp of balsamic vinegar
- 1 tabsp garlic, finely chopped
- ½ tsp celery seed
- Sea salt
- Ground black pepper
- 4 boneless rip-eye steaks, each 375-500g and about 2.5 cm/ 1 inch thick
- 2 small handfuls of Weber Firespice Wood Chips in Hickory or Mesquite, soaked in water for at least 30 minutes
Instructions
- 01Strip the leaves from the thyme sprigs and reserve the sprigs for tossing on the coals later. Finely chop enough of the leaves to give you 2 tbsp of chopped thyme. Mix the thyme leaves in small bowl with the remaining paste ingredients, including 1 tsp of salt and ¼ tsp of pepper.
- 02Brush the paste evenly over both sides of the steaks. Cover and refrigerate for 2-4 hours.
- 03Remove the steaks from the refrigerator and season evenly with ½ tsp salt and ¼ tsp of pepper. Leave the steaks to stand at room temperature for 15-30 minutes before cooking.
- 01Prepare a two-zone fire for high heat (230 - 290°C)
- 02Brush the cooking grate clean. Drain and add the Weber Firespice Wood Chips and thyme sprigs to the charcoal and put the lid on the barbecue. When smoke appears, grill (direct method) the steaks with the lid closed as much as possible and turning once or twice, until cooked to your desired doneness, 6-8 minutes for medium rare, keeping the lid firmly closed. Remove from the barbecue and leave to rest 3-5 minutes. Serve warm.
- 01What better with a rib-eye steak than the classic pairing with French frites! Find suggestions for more sides that you can prepare on your barbecue, within our recipes section.
In the kitchen:
At the barbecue:
Serving Suggestions
Learn how to cook rib-eye steaks to perfection on your barbecue with Weber’s classic recipe. We’ll show you how to make a delicious dijon and garlic paste to flavour the steaks and take you through the steps to cook them just right. Once you’ve tasted rib-eyes cooked the Weber way, there’ll be no going back!
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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