In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, black pepper, kosher salt, brown sugar, and coffee grounds.

Rub this marinade all over the steaks. Place them in a resealable plastic bag or a covered dish and let them marinate in the fridge for at least 2 hours, or overnight for the best flavor.

Preheat your grill to 225°F. For the pellets, use a mix of hickory and oak for a robust flavor.

Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.

Place the steaks directly on the grill grates and insert the meat probe.

Smoke until the internal temperature reaches 110°F, which usually takes about 45 minutes to an hour.

Prepare the Basting Butter:

In a small saucepan, melt the butter with the minced garlic and thyme. Keep it warm.

Sear the Steak:

Once the steaks hit 110°F, remove them and crank up the grill to 450°F.

Sear each side of the steak for 2-3 minutes to get those perfect grill marks.

While searing, baste the steaks with the garlic-thyme butter using a basting brush.

Remove the steaks from the grill and tent with aluminum foil. Let them rest for about 10 minutes.

Slice the steak against the grain and serve with the smoked baby potatoes and asparagus. Don’t forget a sprinkle of fresh herbs on top for an extra burst of flavor.