Smoked flat iron steaks may be a best kept secret but if you can find them, you'll see what I mean when I say that they easily rival tri-tip and many other more expensive cuts for flavor and tenderness. Be sure to acquire my Texas style rub recipe (purchase recipes here) to use on these.
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My Texas style rub recipe is a great all-purpose, low-salt seasoning that works especially well with beef where you may not want a sweet flavor. I have been getting a ton of great reviews on this new rub recipe and I have a feeling you will love it just as much. The Texas style rub comes free when you purchase the original rub recipe.
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- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Smoker Temp: 225°F
- Meat Finish Temp: 140°F
- Recommended Wood: Hickory
- Flat iron steaks (about ¾ inch thick is common)
- Olive or vegetable oil
- (1) batch of Jeff’s Texas style rub (purchase recipes here)
These steaks come in different sizes and shapes depending on how the butcher decided to package them. I often find them cut into individual portions as well as in whole pieces like this one.
This is (2) pieces about 4 inches wide, 10-12 inches long and ¾ inches thick.
As with most seasonings and rubs that we apply to smoked meat, it is a good thing to add a little something to ensure the Texas style rub (purchase recipes here) stays put and doesn't fall off during the cooking process.
On these smoked flat iron steaks, I recommend a little olive or vegetable oil brushed onto both sides.
Like the original rub recipe, it is low and salt which means you can add as much flavor as you like without worrying about over-salting..
Flip the steaks over and oil/rub the other side as well.
Once both sides are seasoned well, place the steaks in a lidded container and place them in the fridge for 4 hours or overnight. More time is better but if all you have is a few hours, it's better than nothing.
By the way.. if you'd like to see a recipe for smoked flat iron steaks using my original rub recipe (also really, really good), Here it is:
Setup your smoker for cooking at about 225°F. I do not recommend going much hotter than that.
You do not want the steaks getting done too quickly.. they need to spend some quality time with the smoke. Keep the temperature on the low side and the let the smoke do it's thing.
Once the smoker is ready, place the steaks directly on the grate and leave them alone until they reach medium rare or your desired level of done.
I used hickory smoke but you can use mesquite, pecan, cherry or any number of other smoking woods depending on what you have available to you.
A few words on smokers:
I often have folks ask me for specific recipe instructions for various types and brands of smokers. Let me just say that in it's simplest form, normal hot smoking is simply heat with the addition of smoke.
The heat cooks the food and the smoke adds that wonderful flavor that we all love so much.
Different fuels are used to provide the heat including but not limited to wood logs, electricity, charcoal, propane, natural gas and other forms of wood such as pellets.
Without arguing about things that are subjective like what type of smokers give you the best flavor, I can tell you that the type of smoker is not nearly as important as the method, the recipe, the rub you use and ultimately the one doing the cooking.
Temperature is VERY important with steaks.
Use a digital probe meat thermometer such as the Maverick ET-733 to monitor the temperature of the steak while it is in the smoker. This type of thermometer allows you to know the temperature of the meat without having to open the door of the smoker.
Note: I recommend using a thermapen to check the temperature of each individual steak once they are close to being finished. The new Mk4 reads in about 3 seconds or less and I always keep mine close by anytime I am cooking.
For medium rare, remove the steak when it reaches 135-137°F. Carryover heat will bring it on up a degree or two for a perfect, edge to edge medium rare steak.
Rest for 7-10 minutes tented with foil before serving.
These smoked flat iron steaks can be served as individual steaks with traditional sides or you can slice them like I did to top a large, fresh salad.
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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- Flat iron steaks (about ¾ inch thick is common)
- Olive or vegetable oil
- (1) batch of Jeff’s Texas style rub
- Coat steaks with olive or vegetable oil.
- Season generously with Jeff's Texas style rub recipe.
- Place in lidded or covered container and into fridge for 4 hours or overnight.
- Setup smoker for cooking at 225°F with hickory or other smoking wood.
- Place steaks on smoker grate.
- Cook for about 45-60 minutes or until they reach 135-137°F (medium rare) in the center.
- Rest for 7-10 minutes tented with foil before serving.