When we think fine dining, we think of perfectly cooked food, plated precisely and prepared using only the best ingredients.

Grilling isn’t often a technique that lends itself to those types of plates however, using the Island Grillstone, fine dining techniques can be applied on your grill. For this recipe I’m using my Traeger Timberline 1300 Pellet Grill & Smoker for precise low and slow cooking with natural hickory wood flavour.

  • AUTHOR: Mathieu Beausoleil
  • PREP TIME: 30 mins
  • COOK TIME: 100 mins
  • TOTAL: 130 mins


  • 1 32oz Canadian Rib Steak
  • 1/2 head of Garlic
  • 4 sprigs of fresh Thyme
  • 4 tbsp of Butter divided in half
  • Sea Salt
  • Cracked Pepper
  • 1 cup Flat Parsley, hard stems trimmed
  • 1/2 cup Cilantro, hard stems trimmed
  • 1/2 cup high quality Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 2 Garlic Cloves
  • Chili Flakes
  • Sea Salt
  • Cracked Pepper


    Getting Ready
  1. Remove your steak from the fridge 1 hour before cooking.
  2. Ignite your wood pellet grill on smoke with the lid open for about 5 minutes.
  3. Turn the heat up to 300°F and place the Grillstone on the grate. Warm up for 15 minutes with the lid closed.
  4. Making
  5. Place the steak on the stone and insert a leave-in thermometer. Once the steak has reached an internal temperature of 90°F, flip the steak over. This will take about 30 minutes.
  6. During this time prepare the Chimichurri. Hand chop the flat parsley, cilantro and garlic cloves.
  7. Combine the flat parsley, cilantro and garlic cloves with the rest of the ingredients. Stir well and put aside.
  8. Once the steak reaches an internal temperature of 125°F, remove the steak and set aside. This will take about 30 minutes.
  9. Bring the wood pellet grill temperature to High.
  10. Once the grill reaches 450°F to 500°F wait an additional 10 minutes for the stone to reach temperature.
  11. Add half of the butter to the middle of the stone and with your hand or tongs swirl the head of garlic on the butter. Swirl the thyme around in the butter and leave in place. Place the steak on top of the thyme.
  12. Reverse sear for 5 minutes lid closed. Remove the steak and repeat Step 8.
  13. Reverse sear for for 5 minutes.
  14. Let rest for 5 minutes.
  15. Serving
  16. Slice and serve with hand-chopped chimichurri.
See more Mathieu Beausoleil's recipes »
Check out more recipes and photos on his Instagram @TakinABite »
Hickory Smoked Canadian Rib Steak Hickory Smoked Canadian Rib Steak Hickory Smoked Canadian Rib Steak

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