Serves 4
Ready in 35 mins


  1. 1.4 lbs rib eye beef

  2. Knob of butter (try using herb butter or smoked butter)

  3. Sprig of thyme or rosemarry

  4. 1 head garlic


Preheat oven to 430 F. Bring steak to room temperature.

  1. Lightly season with salt and pepper or your favorite steak seasoning.

  2. Bring an oven proof fry-pan to a high heat with a drizzle of oil. Cook steak for 3-4 minutes each side to seal the meat and lock in the flavor. Add garlic to pan with steak.

  3. Place pan in oven (or transfer steak to a lined oven tray) and cook for 8-12 minutes depending on thickness for medium rare or until cooked to your liking.

  4. Remove from oven and return pan to a medium heat, add butter, thyme and garlic and baste for about 2 minutes.

  5. Remove steak from pan and set aside in a bowl. Place wood chips in your Piccalo smoke infuser, ignite and fill bowl with smoke, cover and allow smoke to infuse and steak to rest for 5-10 minutes.

  6. Remove cover (watch the super cool dramatic unveiling) and serve.

Pro Tips

For more depth of flavor try smoking the steak in two stages. Smoke raw uncooked steak for 5-10 minutes, before cooking. Then follow step 5 once steak has cooked.

Remember to always bring steak to room temperature before cooking, this helps the steak cook evenly. One of the most important stages when cooking steak is to rest it, always rest meat for at least half the cook time.

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