Smoked flat iron steak

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.

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Important Information
  • 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
What You'll Need
Prepare the Steaks

Rinse the steaks under cold water then pat them dry with a paper towel.


Marinate the Steaks

Brush olive oil onto the steaks then sprinkle my rub onto the steaks. Flip them over and do the same on the back side.

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Place the steaks into a plastic or glass bowl with a lid and place in the fridge overnight or for 6-8 hours


Getting the Smoker Ready

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.

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.

Smoking the Steaks

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.


Serving the Steaks

Let the steaks rest for about 15 minutes then serve with my smoked twice baked potatoes.

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Printable Recipe


Smoked Flat Iron Steaks

Smoked flat iron steak

I love smoking steaks nice and slow on the smoker to get that wonderful smoky flavor into the meat. If you like the seared, slightly charred outside, you can always pull them at about 100°F and finish them over a hot grill but in my opinion it’s not even needed. Smoke them until they are your desired doneness and eat like a king for the day!

  • Author: Jeff Phillips
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 6



Prepare and Marinate Steaks

  1. Rinse steaks under cold water and pat dry with a paper towel
  2. Coat steaks with olive oil
  3. Sprinkle Jeff's rub generously on both sides to cover meat
  4. Place steaks in glass or plastic bowl with lid
  5. Marinate in fridge for 6-8 hours or overnight

Smoke Flat Iron Steaks

  1. Place steaks directly on the grate of smoker
  2. Smoke at 225 degrees F for about 45 minutes or until they reach desired doneness
  3. Let steaks rest for 15-20 minutes before serving
  4. Serve with smoked twice baked potatoes


About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. Schroeder February 24, 2014 at 5:08 pm - Reply

    I made 3 pounds of these over the weekend in the Bradley. Took the IT to 138. Sauteed some mushrooms and onions in butter, worcestershire, and some cab wine and spooned it over the top. Filet-tender and excellent taste. This summer, I can see me throwing them on a hot grill for a minute a side to crisp up, but no complaints about going from smoker to table. I might make some fajitas out of the leftovers.

  2. Jason February 23, 2014 at 5:28 pm - Reply

    Another winner, Jeff. Tried this today and my oldest daughter, who loves the steaks I grill (usually rib eye or T-bone) and she loved this. Said it was probably the best thing I’ve ever smoked (in the entire 8 months since I started smoking!).

  3. Craig Koeppler February 20, 2014 at 11:55 am - Reply


    3lbs – 4lbs of meat is a lot of meat for empty nesters, unless cooking for a big group. Recognizing that smoking larger quantities of meat is a more efficient use of time and smoking materials, how will a smoked flat iron hold up in the freezer?. Do you under-cook just a hair, to allow for some additional cooking when you thaw?

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