Grill-Smoked Herb-Rubbed Flat-Iron Steaks

Name: Grill-Smoked Herb-Rubbed Flat-Iron Steaks
Yield: Serves 4 to 6
Ingredients: 2 teaspoons, dried thyme; 1 teaspoon, dried rosemary; 3/4 teaspoon, fennel seeds; 1/2 teaspoon, black peppercorns; 1/4 teaspoon, red pepper flakes; 4 (6- to 8-ounce), flat-iron steaks, 3/4 to 1 inch thick, trimmed; 1 tablespoon, kosher salt; 1—1 1/2 cups (2 1/2-3 3/4 ounces), wood chips; , Vegetable oil spray; 2 , lemons, quartered lengthwise

19 comments

By Andrew Janjigian

Appears in Cook's Illustrated July/August 2017, America's Test Kitchen TV

Main Courses

Beef

Grilling & Barbecue

Adding a packet of wood chips to the grill can take an inexpensive steak to the next level. But there’s a fine line between perfection and going up in smoke.

SERVES4 to 6

TIME1¼ hours, plus 1 hour for resting

has video

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...

This is a members' feature.