These smoked flat iron steaks have gained in popularity over the last few years and some even say they rival the sirloin, tri-tip and tenderloin in flavor and tenderness.
I usually get these as large steaks about ¾ inch thick, 4 inches wide and about 12 inches long but I found some for this article that are already cut into individual portion sizes.
These go great with my smoked twice baked potatoes and a nice green salad.
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My rub is an excellent seasoning for many things cooked outdoors or even in the oven but it also works amazingly well as a marinade for steaks. I put a little olive oil and rub onto the steaks and put them in the fridge overnight before I smoke them and that, along with the natural beefy goodness of the steaks, is all the flavor they need.
I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!
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- Prep Time: 10 minutes
- Marinate time: 6-8 hours
- Yield: 6 servings
- Cook Time: 45 minutes
- Smoker Temp: 225°F
- Meat Finish Temp: 135-140°F (medium rare to medium)
- Recommended Wood: Mesquite
Rinse the steaks under cold water then pat them dry with a paper towel.
Brush olive oil onto the steaks then sprinkle my rub onto the steaks. Flip them over and do the same on the back side.
Place the steaks into a plastic or glass bowl with a lid and place in the fridge overnight or for 6-8 hours
I used my XL Big Green Egg for cooking these. Set up your smoker for cooking at about 225 °F with plenty of smoking wood to last about 1 hour. I recommend using mesquite for great smoke flavor that marries well with these beefy wonders.
Here's some information that I have written on various smokers.
- Bradley 4-Rack Digital Smoker – An electric smoker that is fully automated and keeps the temperature where you set it. It also keeps the smoke flowing via an automated mechanism that moves a new wood puck into the smoker every 20 minutes. See this smoker and read reviews on Amazon.com
- Weber Smokey Mountain 22.5 Smoker – the king of charcoal water smokers. Add charcoal, water and wood and you're good to go for several hours. 3 dampers on the fire bowl allow you to dial in the air perfectly for maintaining perfect smoking temperatures. See this smoker and read reviews on Amazon.com
- Big Green Egg – Ceramic cooker that uses charcoal. Add lump charcoal, light it and add some wood.. set the top and bottom vent and you're good to go for hours on end due to the thick walls that hold heat incredibly well.
- Great Outdoors Smoky Mountain Propane Smoker – A propane smoker that works exceptionally well. I have had mine for more than 8 years and it still works great. See this smoker and read reviews on Amazon.com
- More smokers on the way..
Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.
Place the steaks directly on the grate
Depending on how thick your steaks are, they should take about 45 minutes or so to reach 140 °F in the center. If you want them more or less rare, adjust the time accordingly.
I recommend using a trusty thermapen thermometer or a remote digital meat thermometer like the Maverick ET-732 (which I am quite fond of) and staying close by the smoker so you don't overcook these and ruin them.
In my opinion, there is no need to sear these and I am not a believer that grill marks make a perfect steak but if you do want to sear these or create some grill marks for that traditional steak look, simply remove the steaks from the smoker when they reach about 100°F and throw them onto an already hot grill.
Continue to watch the temperature and be sure to pull them when they reach your desired doneness.
Let the steaks rest for about 15 minutes then serve with my smoked twice baked potatoes.
Get the Digital Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
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- About 3-4 lbs of flat iron steak
- Jeff’s Rub (purchase recipe here)
- Olive oil
- Rinse steaks under cold water and pat dry with a paper towel
- Coat steaks with olive oil
- Sprinkle Jeff's rub generously on both sides to cover meat
- Place steaks in glass or plastic bowl with lid
- Marinate in fridge for 6-8 hours or overnight
- Place steaks directly on the grate of smoker
- Smoke at 225 degrees F for about 45 minutes or until they reach desired doneness
- Let steaks rest for 15-20 minutes before serving
- Serve with smoked twice baked potatoes