Recipe from Weber's Smoke™ by Jamie Purviance
Dijon and Garlic Rib Eyes Smoked with a Little Thyme
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
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.
the Ingredients
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
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