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Dijon and Garlic Rib Eyes Smoked with a Little Thyme

Recipe from Weber's Smoke™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Marinating Time

    2 to 4 h

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095405 Row Redmeat 29

Paste

  • 1 large handful fresh thyme sprigs (about 36 sprigs)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic
  • ½ teaspoon celery seed
  • Kosher salt
  • Freshly ground black pepper
 
  • 4 boneless rib eye steaks, each 12 to 16 ounces and about 1 inch thick

Special Equipment

  • 2 small handfuls hickory or mesquite wood chips

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 salt and ¼ teaspoon pepper.

    Related Grill Skills

    Chopping Thyme
    Mincing Garlic
  • 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.
    Soak the wood chips in water for at least 30 minutes.
  • Remove the steaks from the refrigerator and season evenly with ½ teaspoon salt and ¼ teaspoon 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 (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • 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 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 smoker box of a gas grill, following 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. 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, following 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. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
    Brush the cooking grate clean. 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. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

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