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

Main Courses
Beef
Grilling & Barbecue

By Andrew Janjigian ･ Appears 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.

SERVES 4 to 6

TIME 1¼ hours, plus 1 hour for resting

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