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All RecipesRed Meat

Recipe from Weber's Smoke™ by Jamie Purviance

Dijon and Garlic Rib Eyes Smoked with a Little Thyme

Print

  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Marinating Time

    2 to 4 h

  • Grilling Time

    6 to 8 mins

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

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

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 salt and ¼ teaspoon 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 salt and ¼ teaspoon 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 (450° to 550°F).
  • 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 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

  • 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

  • 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 salt and ¼ teaspoon 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 salt and ¼ teaspoon 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 (450° to 550°F).
    • 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 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.

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