Rib-eye smoked with hay and thyme

Method

1. Leave the meat at room temperature for one hour, then salt it and sear on a griddle (or in the oven).

Cooking on a griddle

1. Blue: 4–5 minutes per side

2. Rare: 6–7 minutes per side

3. Medium: 9–10 minutes per side.

4. These cooking times are a guide: check the meat by touch to monitor doneness.

5. Put some hay and sprigs of thyme in a cast-iron casserole and place the meat inside on a rack.

6. Set the hay and herbs alight, cover and leave to smoke for 10–15 minutes.