1. Prepare the barbecue for smoking (using the Smoke setting) and add one handful of pre-soaked woodchips to the smoke reservoir. After the smoking period, the temperature will need to be increased to 220°C.
2. Add the thyme, oregano, rosemary and garlic to a bowl and add the rapeseed oil. Season with salt and pepper, then rub the meat with the herb mixture.
3. Once the barbecue gets really smoky, place the steak onto the grill. Insert the I Grill/Connect probe into the meat, close the lid and cook for about 15-20 mins, or until the core temperature reaches 40°C. Transfer the steak to a board or plate and set the barbecue to high (approx. 260°C). Return the steak to the grill and sear for 3-4 mins on each side. Allow to rest for 5-10 mins before slicing and serving. Scatter over the red chilli for an extra kick, if desired.
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