Prep time: 15 minutes | Cook time: 8 minutes | Serves: 4-6

Ingredients :

4 boneless rib-eye steaks, each 12 to 16 ounces and about 1-inch thick
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small handful thyme sprigs
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon celery seed
¼ teaspoon black pepper

Directions :

1. Strip the leaves from the thyme sprigs. Reserve the stems for tossing onto the charcoal later. chop enough leaves to yield 2 tablespoons.
2. Mix the chopped thyme with all the remaining paste ingredients in a bowl to make a paste, add the steaks and evenly rub them with the paste. Cover the bowl and refrigerate them for 2 to 4 hours.
3. Soak 2 small handfuls of hickory or mesquite wood chips in water for at least 30 minutes.
4. Prepare the Traeger Smoker grill for direct cooking over high heat (450 degrees F/ 230 degrees C to 550 degrees F/ 290 degrees C).
5. Season the refrigerated steaks with salt and black pepper on both sides, and then let them rest at room temperature for 15 to 30 minutes.
6. Drain the wood chips, add them to the charcoal along with the thyme stems, and then cover the grill with the hood.
7. When smoke starts to emerge, close the hood and grill the prepared steaks over direct high heat for 6 to 8 minutes for medium rare, flipping once.
8. After taking the prepared steaks from the grill, let them rest for 5 minutes. Serve hot.
Per Serving: Calories 278; Total fat 15.4g; Sodium 321mg; Total Carbs 1.3g; Fiber 0.5g; Sugars 0.1g; Protein 32.1g