Juicy smoked steaks for summer.
1 small handful fresh thyme sprigs
3 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tbsp minced garlic
1/2 tsp celery seed
Ground black pepper
4 boneless rib eye steaks, each 12 to 16 oz. and about 1" thick
2 small handfuls hickory or mesquite wood chips, soaked in water for at least 30 minutes
Step 1: 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 a small bowl with the remaining paste ingredients, including 1 tsp salt and 1/4 tsp pepper.
Step 2: Brush the paste evenly over both sides of the steaks. Cover and refrigerate for 2-4 hours.
Step 3: Remove the steaks from the refrigerator and season evenly with 1/2 tsp salt and 1/4 tsp pepper. Allow the steaks to stand at room temperature for 15-30 minutes before cooking.
Step 4: Prepare a two-zone fire for high heat (450°F to 550°F).
Step 5: Brush the cooking grate clean. Drain and add the wood chips and thyme sprigs to the charcoal and put the lid on the grill. When smoke appears, grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6-8 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 3-5 minutes. Serve warm.
See more recipes from Weber's Smoke.
Reprinted with permission from Weber's Smoke by Jamie Purviance (2012 Oxmoor House).