Grill-Smoked Herb-Rubbed Flat-Iron Steaks
By Andrew Janjigian
Appears in Cook's Illustrated July/August 2017
WHY THIS RECIPE WORKS
Smoking steaks can lend them complexity, but most recipes overwhelm the meat’s delicate flavor with too much smoke. We found that the key was using a small amount of wood chips and cooking the steaks quickly over direct heat so that they we...