1/2 c virgin olive oil
2 Tbsp balsamic vinegar
3 tsp minced garlic
Cracked black pepper
1 tsp chopped fresh thyme
4 6-8 oz ribeye or T-bone steaks brought to room temperature (pull from refrigerator 30 minutes before you cook them).
4 1/4 inch slices tomato
8 fresh sprigs thyme
4 Tbsp feta cheese
Heat grill or briquets. I use briquets and wait until they are all gray.
Whisk together oil, vinegar, garlic, pepper and chopped fresh thyme.
Brush a small amount of oil mixture on steaks. Place steaks on hot grill, searing on both sides, 30 seconds on each side.
Cut a square of heavy duty aluminum foil large enough to create a packet over the steak. (If you do not have heavy duty, use two layers of regular aluminum foil). Place a single steak in the center of each foil. Lay a tomato on top of the steak and then two sprigs of thyme. Using a spoon, pour the oil mixture over the top, enough to cover the steak and tomato. Top with a tablespoon of feta cheese. Fold up sides of the aluminum foil and seal at the top. Do this with all four steaks.
Place foil packets back on the grill and cook for approximately 5-7 minutes. Remove from heat.
Let sit for a couple of minutes. Open packet, remove steaks and eat!