boneless rip-eye steaks, each 375-500g and about 2.5 cm/ 1 inch thick
small handfuls of Weber Firespice Wood Chips in Hickory or Mesquite, soaked in water for at least 30 minutes
Strip 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.
Brush the paste evenly over both sides of the steaks. Cover and refrigerate for 2-4 hours.
Remove 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.
Prepare a two-zone fire for high heat (230 - 290°C)
Brush 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.