Grill-Smoked Herb-Rubbed Flat-Iron Steaks
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By Andrew JanjigianAppears in Cook's Illustrated July/August 2017, America's Test Kitchen TV
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.
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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...
